Vegan Chocolate Covered Strawberries
Equipment
- microwave safe glass or bowl
- parchment paper + baking sheet
Ingredients
- 16 oz container of fresh strawberries (~20 strawberries)
- ¾ cup semi-sweet vegan chocolate chips (I used Enjoy Life mini chocolate chips)
- 1 teaspoon coconut oil (unrefined or refined)
Instructions
- Prep: Wash the strawberries and then dry them very well (this ensures the chocolate sticks to the strawberries). Line a baking sheet with unbleached parchment paper.
- Melt chocolate: add chocolate chips and coconut oil to a microwave safe glass. Add to the microwave for 1 minute 30 seconds, checking and stirring every 30 seconds.*to prevent burning, check every 10-15 seconds for the last 30 seconds.
- Dip: dry each strawberry again with a dish cloth or paper towel before holding onto the green leaves and dipping each into the melted chocolate. As you remove the berry, gently scrape the backside of the strawberry to remove excess chocolate (this prevents a pool of chocolate from forming). Place directly onto the parchment paper. Adding toppings? Place desired topping on to a plate and roll the dipped strawberry in the topping until coated. Alternatively, sprinkle dipped strawberry with desired topping immediately after placing onto the parchment paper. Check out the blog post for topping ideas.
- Chill: place in fridge to chill for 20-30 minutes, or until chocolate has hardened. Remove and enjoy!
Notes
Storing: chocolate covered strawberries should be stored in the fridge, uncovered. This prevents the strawberries from "sweating" and creating unwanted moisture underneath the harden chocolate.
For a chocolate drizzle: remove strawberries from fridge after the chocolate has harden and use a piping bag or spoon and drizzle with additional melted chocolate. Place back in the fridge to harden for another 20 minutes. Remove and enjoy.