Easy Creamy Vegan Chocolate Covered Strawberries
A quick and easy vegan dessert featuring fresh strawberries dipped in a silky, creamy vegan chocolate coating made from coconut cream and dark chocolate. Perfect for any occasion and ready in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 12 servings (3 strawberries per serving) 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 1 pound (450 g) fresh strawberries, washed and dried thoroughly
- 8 oz (225 g) vegan dark chocolate chips
- 1/2 cup (120 ml) coconut cream (thick part from chilled full-fat coconut milk)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: crushed nuts, shredded coconut flakes, extra sea salt
Instructions
- Gently wash and dry 1 pound (450 g) of fresh strawberries completely. Pat them thoroughly with paper towels to remove all moisture.
- In a heatproof bowl over simmering water (double boiler), combine 8 oz (225 g) vegan dark chocolate chips and 1/2 cup (120 ml) thick coconut cream. Stir gently and continuously until smooth and glossy, about 5-7 minutes. Avoid overheating or getting water into the mixture.
- Remove from heat and stir in 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and a pinch of sea salt until fully incorporated. The mixture should be creamy and pourable but thick enough to coat the strawberries.
- Using a toothpick or your fingers, dip each strawberry into the chocolate mixture, twisting slightly to coat evenly. Let excess drip back into the bowl. Place dipped strawberries on a parchment-lined baking sheet.
- Before the coating sets, optionally sprinkle with crushed nuts, shredded coconut, or a tiny pinch of sea salt for added texture and flavor.
- Place the baking sheet in the refrigerator for at least 20 minutes to allow the coating to firm up but remain creamy and soft.
- Serve immediately once set or keep refrigerated for up to 2 days. Let sit at room temperature for 10-15 minutes before serving to soften the coating.
Notes
Use full-fat coconut cream from chilled cans for best texture. Keep all utensils and bowls dry to prevent chocolate from seizing. Melt chocolate gently over low heat using a double boiler. Dip strawberries one at a time for even coating. Chill strawberries to set coating but avoid freezing to prevent sogginess. If coating is too thick, gently warm again for 30 seconds and stir before dipping.
Nutrition
- Serving Size: 3 strawberries
- Calories: 120
- Sugar: 10
- Fat: 8
- Carbohydrates: 14
- Fiber: 3
- Protein: 1
Keywords: vegan dessert, chocolate covered strawberries, creamy chocolate, coconut cream, easy vegan recipe, dairy-free dessert, quick dessert