Strawberry Acorns (Edit recipe)

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Chocolate-dipped strawberries turned into little acorns! Half a pretzel stick makes the stem, and dye-free orange and yellow sprinkles finish the cap. No baking, just a quick dip and ten minutes in the freezer — a cute fall and Thanksgiving treat the kids can help make.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 6

Ingredients

1 lb Strawberries, washed, dried, and stems cut off
1 cup Semi-Sweet Chocolate Chips, or milk or dark chocolate chips
1 tsp Coconut Oil
1 Tbsp Sprinkles, dye-free orange
1 Tbsp Sprinkles, dye-free yellow
8 pieces Pretzels, sticks, broken in half

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking sheet with parchment paper.
In a small bowl, melt your chocolate and coconut oil together until smooth.
Break a pretzel stick in half. Insert half of it into the strawberry top.
Dip the strawberry into chocolate using a spoon to fully cover.
Place strawberry on parchment paper. Decorate with both your orange and yellow sprinkles.
Freeze for 10 minutes so the chocolate hardens, and enjoy! Store in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	493
Fat:	21 g
Carbohydrates:	72 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	804 mg
Fiber:	6 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.