Chocolate Covered Strawberries

This is so easy to make with the right ingredients. Great for any occasion including Valentine's, Galentine's or Mother's Day.

Course: Dessert

Cuisine: American

Keyword: vegan, Vegetarian, Jain Friendly

Ingredients

1 pound fresh strawberries long stem
4 oz chocolate bar (60% cacao, bittersweet) chopped
1 tsp coconut oil
15-20 pistachios chopped, garnish

Instructions

Wash your strawberries thoroughly. Make sure to dry them completely. I pat dry each one individually with a paper towel. Set aside at room temperature for at least 30 minutes to ensure it is completely dry.
Chop up chocolate bar into small pieces. In a microwave safe bowl, add chopped chocolate and coconut oil. Microwave in 30 second increments, stirring in between until chocolate is melted and smooth.
Alternatively, you can use the double boiler in stove method. Fill a saucepan with 1/4 cup of water. Bring to simmer over medium heat. Place a heatproof bowl on top. Add chocolate and coconut oil in bowl. Stir until it is melted.
Dip long stemmed strawberries in melted chocolate one at a time. Ensure strawberries are well coated. Place them on parchment paper lined baking sheet.
Sprinkle chopped pistachios.
Set the chocolate covered strawberries aside to let the chocolate harden before serving.

Notes

Chocolate covered strawberries are best the day you make them. However, they will last up to 48 hours. You can store in refrigerator in a single layer, in an airtight container with paper towel lined at the bottom to absorb excess moisture. Do NOT freeze.