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Chocolate-Dipped Strawberries Recipe

Fresh strawberries dipped in silky vegan dark chocolate and chilled to glossy perfection — an effortless, elegant, and guilt-free indulgence.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • Fresh strawberries with stems – 15 to 20 pieces
  • Vegan dark chocolate – 200 g chopped or chips
  • Coconut oil – 1 tbsp
  • Crushed nuts / shredded coconut optional – 2 tbsp
  • Sea salt flakes optional – a pinch

Method
 

  1. Wash and pat the strawberries completely dry — water and melted chocolate are sworn enemies.
  2. Line a baking tray with parchment paper.
  3. In a heatproof bowl, combine dark chocolate and coconut oil.
  4. Melt over a double boiler or microwave in 20-second bursts, stirring until smooth and glossy.
  5. Hold each strawberry by the stem and dip it halfway into the melted chocolate.
  6. Gently twist as you lift to avoid drips — finesse, darling, finesse.
  7. Place dipped strawberries on the parchment-lined tray.
  8. Sprinkle with crushed nuts, coconut, or sea salt for extra flair.
  9. Chill in the refrigerator for 20–30 minutes until firm.
  10. Serve cold, and try not to eat them all before the guests arrive.

Notes

Nutritional Values (Per Serving)

  • Calories: 120
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 2 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 40%
  • Iron: 7%
  • Magnesium: 5%
  • Calcium: 3%
  • Potassium: 6%

Additional Notes / Tips

  • Use room-temperature strawberries — cold ones make the chocolate seize faster than your ex’s commitment.
  • Dark chocolate gives the best glossy finish and depth of flavor.
  • Add a drizzle of melted white vegan chocolate for that “I own a bakery” look.
  • Store leftovers in the fridge for up to two days — though “leftovers” rarely happen.
  • Perfect for Valentine’s, brunch spreads, or solo dessert therapy.