Okay, I have to admit—these nutty chocolate covered strawberries might just be my *ultimate* indulgence. Picture this: juicy, bright red strawberries dipped in silky, smooth chocolate, then rolled in crunchy, toasted nuts that add the perfect little snap with every bite. It’s like a party for your taste buds, but seriously, it’s shockingly easy to put together at home. Plus, there’s something about those contrasting textures—the soft fruit, the creamy chocolate, and the crunch—that just makes these irresistible. If you’ve ever been intimidated by chocolate-covered treats, don’t worry! I’m going to share all my tips so you can nail them on your very first try. Ready to impress yourself (and maybe your friends)? Let’s jump in!
8 ounces semi-sweet or dark chocolate chips or chopped chocolate
1 cup chopped nuts (walnuts, pecans, or almonds work great)
1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
How I Make It
Step 1:
First things first—give your strawberries a gentle rinse under cold water, then dry them completely with a clean kitchen towel or paper towels. Any moisture will cause the chocolate to seize up, so this step is crucial for a shiny finish.
Step 2:
Next, melt your chocolate. I like to use a double boiler or a microwave-safe bowl. If using a microwave, heat the chocolate in 30-second bursts, stirring each time, until smooth and glossy. Stir in a teaspoon of coconut oil if you want your chocolate to be extra silky.
Step 3:
Now for the fun part: hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat two-thirds of the berry. Let any excess drip back into the bowl—too much chocolate means long drying time and messier bites!
Step 4:
Immediately after dipping, roll the chocolate-covered strawberry in the chopped nuts until evenly coated. If you want, tap off any loose nuts so it doesn’t get messy.
Step 5:
Place each coated strawberry on a parchment-lined baking sheet. Once the tray is full, pop it into the fridge for about 15–20 minutes to let the chocolate harden.
Step 6:
After chilling, your nutty chocolate covered strawberries are ready to enjoy! Bring them out a few minutes before serving to let the chocolate soften slightly—it’ll make biting into them perfection.
Variations & Tips
Swap nuts for toasted coconut flakes or colorful sprinkles for different textures and looks.
If you prefer milk or white chocolate, just swap out the chocolate type.
Use superfine sugar if you want to sprinkle a bit on the chocolate before the nuts for extra crunch and sparkle.
To avoid sticking, keep strawberries refrigerated until just before dipping.
If chocolate thickens during dipping, add a tiny splash of oil and gently reheat until smooth.
Make sure strawberries are all roughly the same size for even coating and presentation.
How I Like to Serve It
These strawberries are absolute show-stoppers for Valentine’s Day or any romantic date night in. They also shine at summer barbecues or as a delightful party appetizer. For an elegant touch, serve them on a platter with a little bowl of extra chopped nuts or sea salt on the side. They’re perfect with a glass of bubbly or even a hot cup of coffee on a cozy afternoon.
Notes
Store leftovers in a single layer in the fridge for up to 2 days. The nuts may soften, so best eaten fresh.
If the chocolate cracks when biting, let strawberries sit at room temp for a few minutes before serving to soften.
Closing: Once you’ve tasted these, you’ll see why nutty chocolate covered strawberries are that perfect little treat you’ll keep coming back to — they just never fail to impress!
