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top view of a white plate with 10 homemade dark white and chocolate covered strawberries with nuts

Vegan Chocolate-Covered Strawberries

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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 and totally kid-approved.
Course Dessert
Cuisine American
Keyword chocolate, desserts, family, fruit, healthy, kids, mothers day, romantic, valentines day
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 194
Author Alena Schowalter

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.

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 88mg | Fiber: 3g | Sugar: 12g