Chocolate Covered Strawberries with Crushed Roasted Almonds and Pistachio Toppings

Welcome back to my blog! I am so excited to share with you how to make the most gorgeous Chocolate Covered Strawberries with Crushed Roasted Almonds and Pistachio Toppings.

Whether you want a fancy treat for yourself or a gift to impress your family and friends, this is the perfect recipe. Let me show you how easy it is!

Why You’ll Love This

• Super Shiny Finish: We add a secret ingredient (coconut oil!) to get that professional, glossy look.
• The Crunch Factor: The roasted almonds and pistachios add the perfect texture against the smooth chocolate.
• DIY Bouquet: I’ll show you how to turn these into a beautiful edible arrangement—perfect for parties!
• Fast & Easy: It only takes about 15 minutes to chill and set.

Things you need

Special Equipment/Instruments

• Microwave-safe bowl
• Parchment paper
• Baking sheet or tray
• Bamboo skewers (optional, for the bouquet)
• Small spatula

Ingredients

• 15–16 Large ripe strawberries (fresh, with stems)
• 2 cups Semi-sweet Belgian chocolate chunks (or high-quality chocolate chips)
• 1 tbsp Coconut oil (refined is best for neutral flavor)
• ½ cup Raw almonds (roasted and crushed)
• ½ cup Raw pistachios (shelled and crushed)

Let’s Make Them! (Instructions)

1. Prep the strawberries
First things first, wash the strawberries. But listen, this is super important—it is very, very important that your strawberries are completely dry. Because, as you know, water and chocolate? They do not work together. Seriously, they just won’t! If there is even a drop of water, the chocolate will seize up. So, grab a paper towel and pat them down until they are perfectly dry.

2. Melt the chocolate
For this recipe, I used semi-sweet Belgian chocolate chunks because they are delicious, but milk chocolate works perfectly fine too. Melt the chocolate in the microwave in 30-second intervals. After the first 30 seconds, give it a stir. It usually takes about 30 to 50 seconds total depending on your microwave.

3. Add the secret ingredient
Here is the trick for that shine: While you are stirring the melted chocolate, add 1 tablespoon of coconut oil. You can use canola oil or another oil if you want, but the coconut oil gives your chocolate a super shiny look when it dries.

4. Dip and twist
Now for the fun part! Hold the strawberry tight by the stem and dip it right into the luscious chocolate. Lift it up, give it a little twist, and let the excess chocolate drip back into the bowl.

5. Add the toppings
If you want the crunch, immediately roll the wet chocolate strawberry into your crushed roasted almonds or pistachios. You want to completely cover the chocolate part with the nuts before it sets.

6. Let them set
Place the finished berries on a tray lined with parchment paper. If you have any leftover chocolate at the end, don’t waste it! Use a spatula to drizzle or cover those last few berries.

Bonus: Make a Strawberry Bouquet!

I have also arranged a chocolate strawberry bouquet, and it is such a great party idea.

1. Grab a vase, mug, or mason jar.
2. Take bamboo skewers and stick the sharp end into the leafy end of the strawberry.
3. Arrange them one by one in the vase.

It is so easy to make this beautiful, gorgeous bouquet to impress your loved ones. I hope you like this fun tutorial! Please do try this recipe, and let me know how you like it.

If you like this recipe Explore more recipes

Check out more Desserts recipes:

• Bittersweet Chocolate Truffles
• Mochi Ice Cream at Home (Step by Step)
• Super Easy 3-Ingredient Oreo Fudge Recipe
• Easy Baklava Cheesecake Recipe

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Glossy Chocolate Covered Strawberries with Roasted Nuts

Recipe by Sana ReiCourse: DessertCuisine: American, BelgianDifficulty: Easy

Servings

15

Strawberries

Prep time

20

minutes

Cooking time

5

minutes

Calories Approx per berry

95

kcal

Chill Time

15

minutes

Total time

40

minutes

A gorgeous, easy dessert featuring juicy strawberries dipped in shiny Belgian chocolate and rolled in crunchy roasted almonds and pistachios. Perfect for gifts or an edible bouquet!

Ingredients

• Equipment Needed

• Microwave-safe bowl

• Parchment paper

• Baking sheet or tray

• Bamboo skewers (optional, for the bouquet)

• Small spatula

• Full ingredients list

• 16 large strawberries (washed and thoroughly dried)

• 2 cups (approx. 340g) semi-sweet Belgian chocolate chunks

• 1 tbsp (15ml) coconut oil

• ½ cup (70g) roasted almonds, crushed

• ½ cup (60g) pistachios, crushed

Directions

• Wash strawberries and dry them extremely well with paper towels. Any water will ruin the chocolate.
• If your nuts are raw: Preheat oven to 350°F (175°C). Spread almonds and pistachios on a baking sheet. Roast almonds for 7–9 minutes and pistachios for 8–10 minutes until fragrant. Let them cool completely, then crush them finely using a knife or food processor. Place in small bowls.
• Place chocolate chunks in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
• Stir the coconut oil into the melted chocolate to create a glossy finish.
• Holding the stem, dip each strawberry into the chocolate. Let excess drip off.
• Immediately roll the berry in crushed roasted almonds or pistachios if desired.
• Place on a parchment-lined tray.
• Refrigerate for 15 minutes to set.
• Serve immediately or arrange on skewers for a bouquet.

Notes

• Storage: These are best eaten the same day but can be stored in the fridge, uncovered on parchment paper, for up to 2 days. Do not freeze them!
• The Shine: The coconut oil is the secret to that glossy look, but you can use a neutral vegetable oil if you prefer.
• Safety Tip: Make sure the strawberries are at room temperature before dipping to prevent the chocolate shell from sweating or cracking.