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These Sugar Free Chocolate Covered Strawberries are so good you’d never know they are sugar free. They are a great way to stay on any healthy eating plan even during special occasions like Valentine’s Day or any romantic night out or in. 

Sugar Free Chocolate Covered Strawberries

Is your sweet tooth making it impossible for you to stay on your diet or keep your blood sugar where it should be? Are you feeling left out on Valentine’s Day? Hey, me too!! I thought of this super simple, 2 ingredient recipe during moment of desperation while roaming around Sprouts on a mission to find ANYTHING sweet that I was allowed to eat! When I spotted these new sugar free chocolate chips I might have screeched like a little girl! LOL. I probably scared a few people around me.

Chocolate covered strawberries are one of my favorite desserts. The combination of tart and sweet is perfect! Unfortunately for me, I am sugar free so my options have been limited until the extraordinary people of Lily’s Chocolate came out with these sugar free chocolate chips. They are sweetened with stevia and I love them!! They give me back so many possibilities and in turn more motivation to stay on plan! There will be more recipes in the coming weeks with even more ideas on how to use these delicious morsels from heaven. 

Pro-Tips:

• DON’T OVERHEAT THE CHOCOLATE! This is the most important rule. From the factory the chocolate chips come tempered which just means that they were brought to the perfect temperature before they were formed into chips that allows them to become hard. Overheating the chocolate breaks that temper and the chocolate on the strawberries will remain liquid. That’s no fun, unless you like that sort of thing. 
• Make sure your strawberries, wooden spoon and bowl are COMPLETELY dry. 1 drop of water can cause melted chocolate to go from smooth deliciousness to cottage cheese in 5 seconds flat. This is very important. 

Tools Needed (my favorite items are linked):

• Baking Sheet
• Parchment or Wax Paper
• Wooden Spoon
• Glass Bowl (Or any microwave safe bowl)

Ingredients (the ones I used are linked):

• 1 bag Lily’s Milk Chocolate Chips (click here if you like dark chocolate better)
• 12 large Strawberries

Instructions:

1. Wash the strawberries and pat them dry. Line a baking sheet with parchment paper. 

2. Place the entire bag of chocolate chips in the glass bowl and microwave for 15 seconds. Remove the bowl and stir with the wooden spoon. Put the bowl back in the microwave for 10 seconds then stir and repeat. I needed to do 4-5 intervals of 10 seconds to get the chocolate completely melted. I know this might seem pointless and you might be asking yourself, “what difference does it make if it’s 10 or 20 seconds at a time?” The difference is liquid chocolate that stays liquid and liquid chocolate that solidifies. Be patient and do it right, wasting chocolate is a sin! When you get to the 4th interval stir the chocolate for 30 seconds. If after stirring for about 30 seconds not all the chips have melted in, microwave one more time for 5 seconds and that should do it.

3. With the bowl slightly tilted so as to gather the chocolate to one side, hold the strawberry by the green leaves and baptize that strawberry in all that delicious chocolate. Hallelujah! LOL. Hold it over the bowl to allow the excess chocolate to flow back in the bowl then slide the bottom of the strawberry over the edge of the bowl to remove the rest of the excess chocolate. Place the strawberry on the parchment lined baking sheet and repeat this step for the rest of the berries. 

4. Once you have them all dipped if you’re feeling extra bougie, take a fork and scoop up some of the remaining chocolate. Move the fork quickly over the strawberries to create a decorative finish. The faster you move the fork the thinner the lines will be. Be careful not to fling chocolate all over. 

5. Place the baking sheet in the fridge or freezer and allow to set. 

6. Try not to eat them all at once. 

Click here for more recipes from Chef of All Trades!

Print Recipe

Sugar Free Chocolate Covered Strawberries

Prep Time30 mins

Course: Dessert

Cuisine: American

Keyword: Sugar Free Chocolate Covered Strawberries

Servings: 11

Author: Jennifer

Cost: 10

Equipment

• Baking Sheet
• Parchment Paper
• Wooden Spoon
• Glass Bowl

Ingredients

• 1 Bag Lilly's Milk Chocolate Chips
• 12 Large Strawberries

Instructions

• Wash the strawberries and pat them dry. Line a baking sheet with parchment paper. 
• Place the entire bag of chocolate chips in the glass bowl and microwave for 15 seconds. Remove the bowl from the microwave and stir with the wooden spoon. Put the bowl back in the microwave for 10 seconds then stir and repeat. I needed to do 4-5 intervals of 10 seconds to get the chocolate completely melted. I know this might seem pointless and you might be asking yourself, “what difference does it make if it’s 10 or 20 seconds at a time?” The difference is liquid chocolate that stays liquid and liquid chocolate that solidifies. Be patient and do it right, wasting chocolate is a sin! When you get to the 4th interval stir the chocolate for a little longer. If after stirring for about 30 seconds not all the chips have melted in, microwave one more time for 5 seconds and that should do it. If you have an instant read thermometer the temp should not go above 90°.
• With the bowl slightly tilted so as to gather the chocolate to one side, hold the strawberry by the green leaves and baptize that strawberry in all that delicious chocolate. Hallelujah! LOL. Hold it over the bowl to allow the excess chocolate to flow back in the bowl then slide the bottom of the strawberry over the edge of the bowl to remove the rest of the excess chocolate. Place the strawberry on the parchment lined baking sheet and repeat this step for the rest of the berries. 
• Once you have them all dipped if you’re feeling extra bougie, take a fork and scoop up some of the remaining chocolate. Move the fork quickly over the strawberries to create a decorative finish. The faster you move the fork the thinner the lines will be. Be careful not to fling chocolate all over. 
• Place the baking sheet in the fridge or freezer and allow to set. 
• Try not to eat them all at once.