Name: Vegan Chocolate Covered Strawberries
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 20 strawberries
Cuisine: American
Ingredients: 1 bundle strawberries; 1 cup dark chocolate chips; 1 tbsp coconut oil

Vegan Chocolate Covered Strawberries cover

From the Cook

1/8

Vegan Chocolate Covered Strawberries

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Vegan Chocolate Covered Strawberries

1 bundle strawberriesabout 20 strawberries

1 cup dark chocolate chips

1 tbsp coconut oil

Instructions

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Instructions

First, wash strawberries. Dry them completely. Line a large plate or baking pan with parchment paper.

In a microwave safe dish, add dark chocolate chips and coconut oil. Microwave in 30 second increments, stopping to stir between each increment.

Once smooth and creamy, dip each strawberry into the melted chocolate mixture. Place on parchment paper.

Repeat process for all strawberries.

Place plate or pan in fridge. Chill for at least 20 minutes or until chocolate coating has hardened.

Finally, serve!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Dry Your Strawberries Thoroughly 🍓
Pat strawberries completely dry with paper towels before dipping; any moisture will cause the chocolate to seize and create a dull, streaky coating instead of a smooth, glossy finish.
Double Boiler Melting Method 🫖
Use a double boiler or heatproof bowl over simmering water to melt chocolate gently with coconut oil, preventing scorching and ensuring silky, workable chocolate that coats beautifully.
Chill Between Coats ❄️
Refrigerate dipped strawberries for 10-15 minutes between coatings to create a thicker, more luxurious chocolate shell with a satisfying snap when you bite into them.
Coconut Oil Ratio Balance ⚖️
Use a 1:1 ratio of coconut oil to chocolate chips to achieve the perfect consistency—enough oil for smooth coating without making it too thin or greasy.
Use Room Temperature Strawberries 🌡️
Keep strawberries at room temperature before dipping so the warm chocolate adheres properly; cold fruit will cause the coating to crack and peel away.