12 large organic strawberries – washed and dried very well, stems left on
Line a cooking sheet with parchment paper.
In a small saucepan, add the lime juice, coconut milk and coconut oil; heat over low heat for about 1 minute, or until oil is melted.
Slowly stir in the maple syrup, vanilla and cacao powder (sprinkling only a tiny amount at time, and mixing until fully dissolved before adding more). Mix to combine well. Stir in a pinch of unrefined sea salt.
Take a strawberry, and dip it completely into the chocolate. Twirl it around to completely coat the strawberry.
Transfer the strawberry to the cookie sheet to cool.
Repeat until all the strawberries are covered.
Refrigerate strawberries for 1 hour, or until chocolate hardens.
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Chocolate covered strawberries are best if made no more than 48 hours before serving.