Chocolate Strawberry Dippin Dots
Gluten free chocolate strawberry dippin dots made with frozen strawberries, dark chocolate, and coconut oil. Three ingredients, no ice cream maker, frozen and broken into bite-sized crunchy pieces.
Equipment
- Microwave-safe bowl
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Spatula or large spoon
Ingredients
- 2 cups frozen strawberries
- 4 oz dark chocolate 70% cacao or higher, roughly chopped
- 2 teaspoon coconut oil
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone baking mat and place in the freezer.
- Pulse frozen strawberries in a food processor in 1-second pulses until pea-sized. Return to the freezer in a chilled bowl.
- Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals, stirring between each, until smooth. Let cool 30 seconds.
- Pour melted chocolate over the frozen strawberry pieces and fold quickly until coated.
- Spread immediately in a thin, even layer on the chilled baking sheet.
- Freeze for at least 1 hour until fully solid.
- Break into small pieces and serve frozen.
Notes
Strawberries must be frozen, not fresh. The cold flash-sets the chocolate on contact.
Pulse strawberries to pea-sized pieces. Do not over-process into slush.
Coconut oil thins the chocolate so it coats each piece evenly.
Spread the mixture as thin as possible to keep pieces from clumping.
Stores in an airtight container in the freezer for up to one month.
Pulse strawberries to pea-sized pieces. Do not over-process into slush.
Coconut oil thins the chocolate so it coats each piece evenly.
Spread the mixture as thin as possible to keep pieces from clumping.
Stores in an airtight container in the freezer for up to one month.
Tried this recipe?Let us know how it was!