Pink Chocolate Covered Strawberries

These pink chocolate covered strawberries are the perfect dessert. This sweet treat is made with only 5 ingredients including fresh strawberries, white chocolate, coconut oil, and food colouring. You'll love that this recipe is no bake, naturally gluten-free, and can easily be made dairy-free and vegan too. Perfect for Valentine's Day, Easter or anytime! 

Why you will love this recipe:

• This pink chocolate covered strawberries recipe is so delicious! 
• They are easy to make in under 10 minutes. This is a no bake dessert that uses 5 simple ingredients- fresh strawberries, coconut oil, vanilla extract, and red or pink food colouring. It comes together in no time!
• It is the perfect dessert for Valentine's Day, bridal showers, baby showers, or Easter. This fun twist on a classic dessert is one that everyone loves. They are beautiful and impressive while still being incredibly simple. It is fun for kids to make and uses minimal ingredients, making it an ideal dessert for holidays or any other special occasion. 
• In addition to being served as a dessert, these strawberries would make a great sweet snack or brunch treat. 
• This recipe is naturally gluten-free and can easily be made them dairy-free and vegan too.  

Key ingredients and substitutions: 

• Strawberries - fresh strawberries are the best for this recipe. I don't recommend using frozen strawberries.
• White chocolate chips - the key ingredient for making these chocolate covered strawberries! The white chocolate takes on the color from the food colouring to make the most beautiful chocolate covered strawberries.
• Coconut oil - helps to make the chocolate smooth and harden around the strawberries.
• Red or pink food colouring - to turn the white chocolate into the prettiest pink chocolate.

How to make this recipe:

Step 1:

Wash and dry the fresh strawberries, then set them aside. 

Step 2:

Melt the white chocolate chips in a microwave-safe bowl, with the coconut oil, and vanilla extract. Microwave on high in 30-second intervals until the chocolate is melted. Then stir in the red or pink food colouring one drop at a time until you get the pink color you prefer. 

Step 3:

Line a baking sheet with parchment paper. Dip the strawberries, one at a time, into the melted chocolate, then return them to the baking sheet. 

Step 4:

Place the baking sheet into the freezer for 3 - 4 minutes to allow the chocolate to harden. Then serve and enjoy!

Chef's tips: 

• Don't omit out the coconut oil from the recipe. It helps smooth out the white chocolate, and helps the chocolate coating harden. 
• Don't leave these strawberries in the freezer for too long. You just want the chocolate coating to harden. You don't want the strawberries to freeze. 
• Don't use frozen strawberries for this recipe. 
• You can omit the vanilla extract from the recipe if you wish. 
• These strawberries are best if eaten within 24 hours, but can be stored in the fridge in an air tight container for up to 3 days. 

Variations and add ins: 

• To make this recipe vegan: use vegan white chocolate chips and vegan food colouring. 
• To make this recipe dairy free: use dairy free white chocolate chips. 
• Feel free to add other decorations to these chocolate coated strawberries such as a drizzle of dark chocolate, edible glitter, edible sprinkles, or sea salt.  
• If you don't have food colouring you can simply omit that from the recipe to make these into white chocolate covered strawberries. 
• When adding the red or pink food colouring, start with a couple drops and keep adding until you create the color that you like. 
• You can turn these strawberries into any coloured strawberry that you like by switching up the food colouring used. For instance, use blue food colouring to make these into blue chocolate covered strawberries or add a few extra drops of red food colouring to turn them into red chocolate covered strawberries. 
• Instead of putting the strawberries in the freezer to harden the chocolate coating, you could instead put them in the fridge for 10-15 minutes. 
• If you are serving a crowd feel free to double or triple this recipe. 
• Instead of white chocolate chips, you could use pink candy melts to make these strawberries. If you use candy melts, omit the coconut oil and food colouring from the recipe. 

How to store:

Store any leftover coated strawberries in the fridge in an airtight container for up to 3 days.

Frequently asked questions: 

Other recipes you will love:

• Chocolate Raspberry Cups
• Gluten-Free Chocolate Donuts
• Easy Vegan Chocolate Chip Cookies
• No-Bake Vegan Blueberry Cheesecake

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