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Categorized | Recipes

Chocolatey strawberry pops

From Low-Carb, So Simple

Dipping strawberries in chocolate is so last season—serving the dipped strawberries as pops is so this season! And with Valentine’s Day right around the corner, these chocolate strawberry pops will not only satisfy your sweet tooth, but help you feel good about enjoying a healthy sweet treat! 

You can decorate with heart-shaped sugar-free marzipan (www.lowcarbsosimple.com/sugar-free-marzipan) or add your preferred seasonings or sweeteners to the chocolate dip: for example rum, vanilla stevia—or both!

Chocolatey Strawberry Pops (Vegan)

  • 1 lb = 450 g fresh strawberries
  • 4 oz = 115 g dark chocolate (preferably at least 85 percent cacao, no dairy)
  • wooden or paper sticks
  • seasonings or sweeteners (optional)
  • decorations (optional)


Clean the strawberries gently and carefully.

Insert a stick in each strawberry and set aside.

Chop the chocolate into small pieces, equal in size.

Melt 3 oz (85 g) of the chopped chocolate for example in a water bath or in a double boiler. Don’t let the chocolate get too hot; heat it gently just until it is melted, stirring every few minutes.

Remove the melted chocolate from heat. Add the rest (1 oz = 30 g) of the chopped chocolate to the melted chocolate and stir every now and then to get a smooth mixture.

When all the chocolate is melted, add the possible seasonings or sweeteners and stir until smooth.

Dip the strawberries in the melted chocolate and decorate immediately if desired.

Put the sticks standing for example in a small cardboard box and let the chocolate set completely.


Strawberries: The chocolate will set faster if the strawberries are cold. So, if you want to be ready faster, use fridge-cold strawberries. If you would like to have more time for decorating, let the strawberries stay an hour or two at room temperature before dipping.

Sticks: As sticks you can use anything which you can use with food: skewers, cocktail sticks or even toothpicks. I have used paper sticks meant for cake pops. I sharpened both ends so that one end is easier to insert in the strawberry and the other end in the cardboard box which I used as a stand.

Stand for pops: Cardboard boxes and empty egg cartons are very handy for placing the dipped and decorated pops. It’s a good idea to pierce the box first so that you don’t have to use too much power when placing the pops in the box.

Tempering the chocolate: When coating with chocolate, it’s essential to temper the chocolate first. Sounds complicated, but don’t worry. If you follow the directions to the letter, you actually temper the chocolate. Well, it’s not the professional way, but okay for everyday coating at home.

The most important thing is not to heat the chocolate too much. If it’s too hot, the result will be uneven in color and in texture. In the worst case the chocolate also tastes burned.

When I melt and temper chocolate, I like to place the chopped chocolate in a small, heatproof bowl. Then I boil some water in a kettle. I pour the boiling hot water in a small saucepan. Then I carefully place the bowl with the chopped chocolate in the saucepan. I don’t stir very often, just every few minutes to see whether the chocolate is melted completely.

When the chocolate is melted, I pour the hot water away and add the rest of the chopped chocolate. Again, I stir every few minutes to see if all the chocolate is melted. Usually I still wait for a couple of minutes that the chocolate cools down to the right temperature. 

Additional sweeteners or flavorings: Add the possible seasonings, sweeteners or flavorings at this point. If you add alcohol, the consistency might get thick. This shouldn’t matter. The chocolate should anyway set and get solid after the strawberry is dipped in it. Actually, I personally prefer a thicker dip; it forms an irresistible, thick coating with just one dipping.

If tempering fails: If the tempering fails for some reason and the color of the chocolate coating is uneven, don’t worry, just dip the strawberries a second time in the chocolate and decorate the freshly-dipped strawberries with an ample amount of shredded coconut. Nobody will realize that the tempering has failed.

Decorating: In any case, if you decorate the dipped strawberries you should do the decorating immediately after dipping when the chocolate hasn’t set yet. If the chocolate has set and is solid, no decoration will stick and hold.


You can flavor and season the chocolate dip in your preferred way. Be experimental! My personal favorite is 2 teaspoons rum and 10 drops liquid vanilla stevia for adults’ treats. You can also use unflavored liquid stevia or other stevia flavors, like toffee or chocolate raspberry.

Spices and seasonings are also worth trying. Ground cinnamon, ground cardamom, even rose pepper… Yes, and chili is one good old favorite with chocolate.

Next I would like to try how different flavorings, like orange or almond, go with the chocolate dip.

For decorations you can use for example sugar-free marzipan, shredded coconut, crushed nuts or almonds as well as chocolate shavings. If you find decent sugar-free white chocolate, that makes a great contrast to dark chocolate either as shavings or melted and striped. You can also make chocolate decorations from melted chocolate using chocolate molds.

You can also serve the dip and the decorations separately so that everybody can dip their own strawberry and decorate it as desired. This makes a great party routine!

Recipe used with permission from the Low-Carb, So Simple! blog. Find the recipe at: https://www.lowcarbsosimple.com/chocolatey-strawberry-pops/

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Ray Winnie
Intandem Credit Union


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