Delicious and easy to make, these flavorful vegan chocolate covered strawberries are great during summer or as a romantic dessert! Juicy, chocolatey and lovingly decorated, they are really gorgeous crowd-pleasers.
Is there a more romantic treat than vegan chocolate covered strawberries? Bright red with a juicy filling and smooth chocolate coating that melts in your mouth… just delicious.
Dark chocolate combined with almond butter makes the coating really healthy and super smooth while ensuring that your dipped fruit won’t taste overly sweet.
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It’s an easy and nutritious dessert idea that is fun to make — and kids love to help with adding the crunchy toppings!
Similar to our vegan Bounty bliss balls, these vegan chocolate covered strawberries are lovely DIY edible gifts for Valentine’s Day, Mother’s Day or just any occasion!
Why you’ll love this recipe
- Easy to make in under 30 minutes
- Healthy and delectable
- Decadent but not too heavy
- Kid-friendly & fun summer treat
- Budget-friendly and customizable
- Romantic dessert & edible gift idea
Chocolate covered fruit can be enjoyed year-round with any seasonal goodness you find at the store or farmer’s market! We love it especially during the warmer months.
In terms of kitchen equipment, you’ll need some paper towels, several small bowls, two pots if you want to melt your chocolate on the stove and a parchment paper-lined tray.
Ingredients needed
- Fresh strawberries — nice and ripe if possible; can be any size you want.
- Vegan dark chocolate — both dark chocolate bars or chocolate chips will do the trick. Feel free to decide how sweet you want your chocolate to be!
- Vegan white chocolate — yes, we’re going for a beautiful white chocolate contrast here.
- Almond butter — for a nice texture and to avoid brittle chocolate while adding some essential nutrients!
- Toppings — this can be anything from chopped almonds to shredded coconut or cocoa nibs; these are our personal favorites but we’ll share more ideas below.
You can find the exact amounts in the recipe card below. For a super straightforward version, you only need strawberries and chocolate!
How to make vegan chocolate-covered strawberries
Prepare the strawberries
Wash your fresh strawberries without removing the stems using cold water. Pat them as dry as possible with a paper towel and place them in the fridge until all of your coatings and toppings are ready.
Melt the vegan chocolate(s)
If you want to go for a dark-and-white chocolate combo like the one in our photos, you’ll need two small bowls. Put your chopped dark chocolate in one of them and the chopped vegan white chocolate in the other one.
Using the double boiler method, get two small pots, fill them with some water and bring it to a boil on the stove. Reduce the heat and place one of the bowls in each pot, making sure that the water rises but doesn’t get inside of the bowls.
Stir with a spoon every once in a while until all of the chocolate is melted. Now, add almond butter to the melted dark chocolate and give it a good stir to incorporate.
Prepare your toppings
Get three little bowls in which you can place the chopped almonds, shredded coconut and cocoa nibs. Feel free to add more toppings or use fewer.
Put the two bowls containing the vegan chocolate you just melted next to your toppings and get a tray lined with parchment paper.
Dip & decorate the strawberries
Remove the strawberries from the fridge and start with dipping your first into the melted dark chocolate while grasping it by the small green leaves.
Coat the strawberry evenly, gently shaking off any excess chocolate, then put it on your prepared tray.
Repeat this process until all of the strawberries are covered with dark chocolate! Make sure you arrange them in a single line without them touching each other.
Now, let’s decorate the strawberries a bit! You can roll them in any of the three crunchy toppings or drizzle the strawberries with either dark or white chocolate.
To do so, you can simply use a fork or piping bag if you possess one.
Refrigerate & enjoy
Place your vegan chocolate-covered strawberries on your parchment-lined tray and put them in the fridge to let them set for around 30 minutes before serving.
Storage & serving
Our vegan chocolate-covered strawberries are best enjoyed within a few hours but can be stored at room temperature for up to half a day. Just make sure they aren’t exposed to any direct sunlight!
If you want to serve them the next day, store them uncovered in the fridge. Don’t freeze them!
The freshly dipped strawberries can be enjoyed on their own, with a glass of vegan milk, a frothy almond milk latte, or vegan whipped cream!
We have also found that they pair well with baked goods like blackout brownies, chocolate chip cookies, or a vegan skillet cookie.
FAQs & tips for this recipe
Can you melt vegan chocolate?
Sure, it works just the same as melting any other chocolate! Since the main ingredients are cocoa butter, cocoa powder and sugar, vegan chocolate isn’t so different from dairy chocolate and melts just as wonderfully.
If you don’t want to use your stovetop for melting, you can find more ways to do so in this great guide.
Where to find vegan chocolate
Most dark chocolate bars or chips are actually vegan if you check the ingredient label! This means that pretty much any store should have at least one variety that’s already vegan.
In terms of vegan white chocolate, things are a bit trickier. Look for vegan labels or common vegan brands which obviously depends on the country you live in!
How do you get chocolate to stick to strawberries?
The key here is making sure your strawberries are really dry. Simply put, water and fat (aka chocolate) do not mix well!
Drops of water can also make your chocolate seize up and become grainy as you dip. Any bruised parts of the strawberries will also be hard to cover with chocolate.
Is it better to make chocolate covered strawberries the night before?
If you can, make your vegan chocolate covered strawberries only a couple of hours before serving them. This allows the chocolate to set and become firm.
Storing them in the fridge for a longer period of time, say overnight, might result in some “sweating” because the berries gradually release moisture and can get mushy!
Do you leave stems on chocolate-dipped strawberries?
Yes, it looks super pretty and helps you to gently grasp the strawberries when dipping them in the melted chocolate.
If you want, you can remove the leaves and stem and then use a toothpick to dip them — but that’s a bit trickier.
More topping & fruit ideas
Strawberries are not in season? You can use cherries, pineapple, apple or banana instead. We’ve also seen citrus peel dipped in chocolate but haven’t been brave enough to try that.
Here are some coating & topping ideas!
- Colorful sprinkles
- Chopped pistachios
- Crushed pecans or peanuts
- Cocoa powder
- Peppermint leaves
- Crushed pretzels
- Graham cracker crumbs
- Crushed oreo cookies
- Crushed candy canes
More vegan chocolate recipes
Do you love chocolate treats as much as we do? Try these easy, healthy and delicious vegan recipes next!
- Silken Tofu Chocolate Mousse
- Chocolate Bliss Balls
- Fudgy Blackout Brownies
- Bounty Bliss Balls
- Vegan Chocolate Mousse Cake
Did you make our vegan chocolate-covered strawberries? We’d love to read about it, so be sure to leave a review and tell us more in the comments below. You can also Pin this recipe here!
Ingredients
- 1 lb fresh strawberries 450 g
Vegan chocolate coating
- 1 cup semi-sweet dark chocolate chopped (100 g)
- 1 tsp almond butter optional
- ½ cup vegan white chocolate chopped (50 g)
Toppings
- ⅛ cup chopped almonds 20 g
- 1 tbsp shredded coconut
- 1 tbsp cocoa nibs
Instructions
Prepare the strawberries
- Rinse and drain the strawberries without removing the green leaves.
- Pat dry with paper towels and place them in the fridge.
Make the chocolate coating
- Get two clean bowls and put the chopped dark chocolate in one, the chopped white chocolate in the other.
- Fill two pots ¼ of the way with water and bring to a boil. Reduce to low heat, then place the bowls inside — make sure they are big enough to cover the pots!
- Let the chocolate melt over the sightly boiling water, stirring occasionally.
- When the dark chocolate has melted, add the almond butter and stir to incorporate.
Dip & coat your strawberries
- Remove the strawberries from the refrigerator and get a tray lined with parchment paper.
- Gather your toppings: melted dark chocolate, melted white chocolate, crushed almonds, shredded coconut and cocoa nibs. Make sure each of them gets its own little bowl or plate.
- Grasp your first strawberry by the small green leaves and dip it into the melted dark chocolate, aiming to coat the strawberry evenly. Shake off any excess, then put your coated strawberry on your prepared tray.
- Repeat with the remaining strawberries and place them in a single layer on your tray. Drizzle a few of them with more black or contrasting white chocolate for a beautiful finish by simply using a fork or a piping bag if you have one.
- Finally, add some crunchy toppings! Roll your chocolate-covered strawberries in the prepared bowls with crushed almonds, shredded coconut or cocoa nibs.
- Refrigerate the decorated strawberries for 30 minutes before serving.
Notes
- Feel free to omit the almond butter in the chocolate coating if you don’t have any or replace it with cashew butter.
- Make sure to dry the strawberries really well before dipping them in the chocolate, otherwise, they won’t set properly.
- The dipped strawberries should be eaten within 1-2 days and never be frozen!
- If you like the concept of adding nut butter to the chocolate coating, add some cashew butter to the white chocolate one!
- You can make this a 2-ingredient recipe by using only dark chocolate plus strawberries.
- Find tips, tricks & replacement ideas in the article above.
One question I have on the vegan choc covered strawberries is what kind of almond butter do you use? Raw? Roasted and salted? What brand (s) would you prefer taste-wise. Thank you! Gwendolyn
I don’t have a favorite almond butter brand, actually! Just use runny almond butter, feel free to go for salted, raw or roasted, whatever your taste preference is.