Vegan Chocolate-Covered Strawberries
Chocolate-covered strawberries always convey a fancy vibe, but they are actually the easiest dessert you can make, so why pay extra for these gourmet-style treats when you can recreate them fresh at home for a fraction of the cost? To me there’s nothing better than perfectly ripe and juicy strawberries paired with sweet chocolate and crunchy toppings; it’s perfect for a light summer dessert, a healthy after-school snack, or an end to a romantic dinner (paired with some champagne, of course!).
Ingredients for Vegan Chocolate-Covered Strawberries
- Dark chocolate chips: Dark, semi-sweet, bittersweet, milk and white chocolate all work really well here. Choose high-quality chocolate so it’ll melt easier and taste better, such as Enjoy Life Vegan Mini Chocolate Chips. You can also use a chocolate bar such as Ghirardelli and chop it finely before melting.
- Fresh strawberries: Look for the jumbo strawberries with long stems, perfect for easily dipping into the melted chocolate. Choose berries that are uniform in texture and color.
- Shredded coconut: If you have coconut flakes instead, just crush them with a knife or with your hands into a bowl.
VEGAN CHOCOLATE-COVERED STRAWBERRIES
This vegan chocolate-covered strawberries recipe is quick, healthy, and elegant. All you need are 2-3 ingredients and 15 minutes!
- Course: Dessert
- Cuisine: American
- Prep Time: 15 minutes
- Servings: 4
- 2 cups dark chocolate chips, vegan (or a a finely chopped dark chocolate bar)
- 12-16 larege strawberries (stems on, washed)
- 1 cup coconut (shredded, unsweetened)
Line a cookie sheet with parchment paper.
If you're melting the chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating. Keep stirring until the chocolate is completely melted.
If you're melting the chocolate in the microwave, place the chopped chocolate in a microwave-safe container and heat on 50% power for one minute. Stir, then continue heating in 30-second increments on 50% power, until the chocolate is completely melted.
Dry the strawberries with paper towels to help the chocolate adhere better, then spread the shredded coconut out on a plate in an even layer.
Dip the strawberries in the melted chocolate, letting the excess drip off (you can use a spoon to help catch the dripping chocolate), then immediately press them into the coconut, turning to coat both sides. Place the shredded coconut- and chocolate-covered strawberries onto the prepared cookie sheets to cool.
When finished dipping all of the strawberries, transfer to the refrigerator to cool and harden until ready to serve.
TIPS AND SHORTCUTS FOR MAKING CHOCOLATE-COVERED STRAWBERRIES
The process for making vegan chocolate-covered strawberries is really easy: wash and fully dry your strawberries, melt your chocolate, and start dipping! The most fool-proof method for melting chocolate without scorching it is to use the double boiler method, a technique taught in culinary schools that sounds elaborate but is actually very easy. Follow my tips below to ensure a smooth chocolate sauce that does not clump.
A double boiler is basically two pots — the larger pot on the bottom contains hot water, and the smaller pot is stacked on top and uses steam from the hot water to heat up delicate food such as chocolate. Don’t worry if you don’t own a double boiler, just place a metal or glass bowl above your pot and the steam from the water will gently heat up your bowl. Place your chopped chocolate in the top portion of your double boiler or pot while the water below simmers and stir your chocolate often for a minute or two until it starts to melt.
You can also just use a microwave to melt chocolate. Place your chocolate in a bowl and microwave in 20-second intervals about 2-4 times, stirring after each interval until you get a perfectly smooth chocolate sauce.
Next, dip your strawberries into the chocolate, coating them evenly and gently scraping off the excess chocolate against the bowl. Lay them on a parchment-lined baking sheet and start adding your toppings.
In my recipe, I top the chocolate-covered strawberries with coconut shreds, but you can get creative by using an assortment of crushed nuts (pecans, pistachios, walnuts, etc.), cookies, sprinkles, and even an extra drizzle of chocolate!
HOW TO STORE CHOCOLATE-COVERED STRAWBERRIES
Once you’ve topped your strawberries, let them sit out on the parchment paper to allow the chocolate to harden. If you end up refrigerating them, the strawberries may become soggy and wet on the inside, so it’s best to enjoy them on the same day you prepare them. If you want to keep them overnight, just store them in your refrigerator on a flat tray with plastic wrapping.
ARE CHOCOLATE-COVERED STRAWBERRIES HEALTHY?
Packed with antioxidants, vitamin C, potassium, and manganese, strawberries are one of the healthiest fruits out there! This berry is high in fiber and low on the glycemic index, which helps to prevent blood sugar spikes, according to verywellfit.com.
When it comes to choosing which type of chocolate you want to use, always go for the darker varieties to minimize your sugar intake and get all the benefits of cacao. Cacao is a rich source of flavanols, which are antioxidants that can benefit heart health.
Other QUICK AND EASY Vegan DESSERT ideas
Craving something sweet but don’t want to spend too much time making a decadent cake or cookie recipe? Try some of my quick (less than 30-minutes!) vegan dessert recipes below: