Ingredients:

  • 1 lb fresh strawberries (approx. 20-24 count)
  • 10 oz dark chocolate chips, 60% cacao
  • 1 tsp refined coconut oil
  • 4 oz white chocolate melting wafers
  • 2 tbsp red and pink nonpareils
  • 0.25 cup crushed freeze-dried raspberries

Instructions:

  1. Wash 1 lb fresh strawberries under cold water. Note: Keep the green stems on for a handle.
  2. Pat the berries with a paper towel until they are completely dry to the touch.
  3. Combine 10 oz dark chocolate chips and 1 tsp refined coconut oil in a bowl.
  4. Heat the chocolate until it is glossy and flows like honey. Note: Use 30 second bursts if using a microwave.
  5. Hold a strawberry by the stem and dip it into the dark chocolate.
  6. Lift and swirl the berry until the excess chocolate stops dripping.
  7. Place the berry on parchment paper until the base begins to firm up.
  8. Melt 4 oz white chocolate wafers and drizzle over the dark coating.
  9. Sprinkle 2 tbsp nonpareils and 0.25 cup crushed raspberries over the wet drizzle.
  10. Chill for 5 minutes until the shell is hard and matte.