Instant Peanut Butter Chocolate-Covered Strawberries
THM:S, low carb, sugar free, gluten/dairy/egg free
Serves: 1
  • 1 T refined coconut oil (or use unrefined if you don't mind a coconut flavor)
  • 1 T natural peanut butter (or you could sub defatted peanut flour to keep this less calorie-dense)
  • ½ T cocoa powder
  • 1 packet (3/4 tsp.) Truvia (or other low-glycemic sweetener, to taste)
  • Handful of frozen strawberry slices (enough to use up your chocolate coating; you could also use frozen raspberries)
  1. Melt the coconut oil, peanut butter, and cocoa powder together (I used a microwave). Stir in the Truvia. Add the frozen strawberries and stir to coat. The chocolate coating will harden on the strawberries very quickly. Enjoy immediately, or let the strawberries thaw a bit before digging in.
It would be a good idea to add some protein to this if using it as a snack.
The Truvia might not completely dissolve, so if you don't want it slightly gritty, powder it first or use a liquid or powder sweetener in its place (amounts will vary depending on strength of sweetener).
You can make a plain peanut butter version of this by omitting the cocoa powder and stirring some defatted peanut flour into the melted coconut oil. Omit the peanut butter and use just coconut oil, defatted peanut flour, sweetener, and berries for a skinny snack!
Recipe by Briana Thomas at