I baked this Vegan Chocolate Covered Strawberries for my book club last week. The shell stayed crisp over the berries, and my sister loved them.
With a perfect crisp shell and a juicy interior, the strawberries are coated in creamy melted chocolate, providing a pleasing contrast of textures. This recipe is quick to prepare, making it an ideal choice for a spontaneous dessert or a special celebration.
Easy Vegan Chocolate-Covered Strawberries
These vegan chocolate-covered strawberries feature fresh berries dipped in melted dairy-free chocolate, cooled until the coating hardens into a satisfying crisp shell. The recipe takes about 30 minutes from start to finish and makes an impressive treat for 4-6 people.
Ingredients
- 1 pound fresh strawberries, washed and dried
- 8 ounces dairy-free dark chocolate or vegan chocolate chips
- 1 tablespoon coconut oil (optional, for extra shine)
- Chopped nuts, coconut flakes, or sprinkles for decorating (optional)
Instructions
- Prepare the Strawberries: Ensure the strawberries are completely dry, as moisture can prevent the chocolate from adhering properly.
- Melt the Chocolate: In a microwave-safe bowl, combine the dairy-free chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Dip the Strawberries: Hold each strawberry by the stem, dip it into the melted chocolate, and twist to coat evenly. Let any excess chocolate drip off.
- Set to Harden: Place the dipped strawberries on a parchment-lined baking sheet. If desired, sprinkle with nuts or coconut before the chocolate hardens.
- Cool: Refrigerate for about 15-30 minutes until the chocolate shell is firm.
- Serve: Enjoy the chocolate-covered strawberries chilled and fresh, perfect for sharing or enjoying on your own.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 150kcal per serving
- Fat: 9g
- Protein: 2g
- Carbohydrates: 16g
I store the covered in the fridge for up to one week. The stay crisp, and I serve chilled or at room temperature.
