Recipes
Chocolate-Dipped Strawberries
Juicy strawberries beneath a delicate dark-chocolate shell. Three simple ingredients, a little patience, and a delicious reason to savor the moment.
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Small pleasures are still pleasures
A strawberry dipped in chocolate asks so little of us. Hold it by its leafy crown, take a bite, let that delicate shell give way to the juicy fruit. Mmmm. Sometimes that is all the ritual I want, something beautiful and delicious, without making an entire occasion of it.
A little melted vegan chocolate and coconut oil make a beautifully simple coating. Make a platter to share, or a smaller batch for your own evening. You do not need an audience to make yourself something lovely.
Fruit, chocolate and a little perspective
Strawberries contribute vitamin C and fiber; the chocolate brings richness and sweetness. Neither makes this a substantial protein food. A few chopped pistachios add a little plant protein, or serve these after a meal that includes beans, tofu or lentils.
Dark chocolate is not automatically dairy-free, check for milk, butterfat and whey. Let the excess chocolate drip back into the bowl so the strawberry still has its own delicious moment.
The one step not to rush
Dry the strawberries completely after washing. Water can make melted chocolate seize and stop it from clinging properly. Keep the leafy tops on, they make the sweetest little handles. Add nuts only while the coating is still wet.
Enjoy these the day you make them for that lovely fresh bite. Krystal x
The recipe
Chocolate-Dipped Strawberries
- Serves
- 10
- Prep
- 15 minutes
- Cook
- 3 minutes
- Chill
- 0.5 hours
Ingredients
- 30 fresh strawberries, leafy tops intact
- 200 g (7 oz) dairy-free vegan chocolate, chopped
- 1 teaspoon coconut oil
- 1 tablespoon finely chopped pistachios, optional
Method
- Wash the strawberries and dry every berry thoroughly with a clean towel. Line a tray with parchment.
- Place the chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until just melted and smooth; stop before the chocolate overheats.
- Hold each berry by its leaves and dip into the chocolate, leaving a little fruit visible near the top. Let excess chocolate drip off, then set on the parchment. Sprinkle optional pistachios on a few while wet.
- Refrigerate briefly until partly set. Drizzle with any remaining melted chocolate if desired, then chill until firm, roughly 15–30 minutes in total depending on the coating and fridge.
Notes & storage
Makes 30 berries, approximately ten portions of three. Strawberry size varies.
Check chocolate for dairy and other allergens; optional pistachios are tree nuts. Melt using a completely dry bowl and spoon.
Best the same day. Refrigerate in a parchment-lined container and enjoy within 48 hours; do not leave cut or dipped fruit sitting out for extended periods.
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