Chocolate Covered Strawberries


  • Parchment paper

  • ½ scoop Chocolate protein

  • 6 Tbsp. melted extra-virgin organic coconut oil divided use

  • 12 large large stemmed strawberries washed, dried

  • ½ scoop Strawberry Shakeology or Vanilla protein


  1. Cover large baking sheet with parchment paper. Set aside.

  2. Combine Chocolate Shakeology and 3 Tbsp. oil in a small bowl; mix until smooth.

  3. Grip each strawberry by the leaf and dip ¾ of it into Chocolate Shakeology mixture, swirling to cover. (Chocolate Shakeology mixture can also be applied to strawberries with a knife.) Place on prepared baking sheet. Repeat with remaining strawberries.

  4. Combine Strawberry Shakeology and remaining 3 Tbsp. oil in a small bowl; mix until smooth.

  5. Place Strawberry Shakeology mixture in a small re-sealable plastic bag. Squeeze out most of the air; seal top. Cut off one tiny corner of plastic bag.

  6. Pipe Strawberry Shakeology mixture in horizontal lines over dipped strawberries.

  7. Refrigerate for 1 hour, or until coating is set.

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