Keep these strawberries in the refrigerator until ready to serve; they will start to melt in a warm room.
- 16 fresh strawberries with leaves attached
- ⅔ cup gluten-free, casein-free chocolate chips
Wash strawberries, and let them dry completely.
In a small saucepan, partially melt chocolate chips over medium heat, stirring constantly.
Once halfway melted, remove from heat, and continue stirring until completely melted.
Dip strawberries, one at a time, in the melted chocolate.
Place coated strawberries on a wax-paper-covered cookie sheet.
Refrigerate strawberries for at least ½ hour before serving.
MAKES 16 STRAWBERRIES
Calories: 43 | Fat: 2 g | Protein: 1 g | Fiber: 1 g