These vegan chocolate covered strawberries are juicy, ripe berries dipped in glossy, dairy-free dark chocolate and finished with a quick chocolate drizzle. They look like something from a fancy chocolate shop, but they take two main ingredients, no special equipment, and about 20 minutes of hands-on time.
Whether you call them chocolate covered or chocolate dipped strawberries, the method is the same, and it's almost as simple as it sounds. The only real trick to keeping them vegan is choosing the right chocolate, and there are a few small details (dry berries, gently melted chocolate) that make the difference between a smooth, snappy shell and a streaky one. Everything you need to know is below.
Key Ingredients & Substitutions
- Strawberries. Choose firm, fully red, medium-size berries with fresh green tops; they're easiest to hold and dip, and they look the prettiest. Very large berries are impressive but harder to coat evenly, while soft or overripe ones will weep juice under the chocolate.
- Dairy-free dark chocolate. This is the ingredient that decides whether your chocolate dipped strawberries are actually vegan. The easiest route is chocolate that's labeled vegan or dairy-free, such as Gefen vegan semi-sweet dark chocolate chips, Enjoy Life chips, or a bar like Pascha 70% dark chocolate. Otherwise, a good dark chocolate (60% cacao or higher) is very often vegan, since it's traditionally made from just cocoa solids, cocoa butter, sugar and sometimes vanilla. Always check the ingredient list, though: skip anything that lists milk, milk fat, milk solids, butter oil, whey or casein. A "may contain milk" line is a cross-contact warning for allergies, not an added dairy ingredient.
- Coconut oil (optional). A teaspoon stirred into the melted chocolate thins it slightly, so it coats the berries in a smoother, glossier layer. Use refined coconut oil if you don't want any coconut flavor, or leave it out entirely; the strawberries will still turn out well.
Helpful Tips
Dry the berries completely. Water is the enemy of melted chocolate. Even a few drops can make it seize into a grainy paste, and damp berries won't hold a coating. Rinse the strawberries well ahead of time, pat them dry, and let them air-dry on a towel for 15 minutes or so before you start dipping.
Melt the chocolate low and slow. Dark chocolate scorches easily, so use 50% power in the microwave and stir every 30 seconds. Stop when the chocolate is about three-quarters melted, then keep stirring; the residual heat will melt the last pieces and keep the chocolate glossy.
Use a small, deep bowl. A narrow bowl keeps the melted chocolate deep enough to dip each berry three-quarters of the way up in one smooth motion. In a wide, shallow bowl, the chocolate spreads thin and you end up rolling the berries around, which gives a patchy coat.
Let the excess drip off. After dipping, hold each strawberry over the bowl for a few seconds and gently scrape the bottom against the rim. This prevents the chocolate from pooling into a wide "foot" around the base as it sets on the parchment.
Rewarm as needed. Melted chocolate thickens as it cools, and thick chocolate goes on lumpy. If it starts to feel stiff halfway through, give it another 10 to 15 seconds in the microwave and stir before carrying on. The leftover chocolate is perfect for the drizzle on top.
Variations
- White chocolate drizzle. Melt a little dairy-free white chocolate and drizzle it over the dark chocolate once it has set, for the classic two-tone look.
- Nutty coating. Roll the freshly dipped berries in finely chopped toasted almonds, pistachios or hazelnuts before the chocolate sets.
- Coconut. Sprinkle the wet chocolate with unsweetened shredded coconut for a little crunch and a tropical twist.
- Sea salt. A few flakes of flaky sea salt on top bring out the depth of a really dark chocolate.
- Festive sprinkles. Add vegan sprinkles in red and pink for Valentine's Day, or red and green for the holidays. Many sprinkles contain confectioner's glaze (shellac) or carmine, so check that yours are vegan.
- Other fruit. The same method works for banana chunks, orange segments, dried apricots or pineapple; just make sure the fruit is dry before dipping.
Serving Ideas
Chocolate covered strawberries are a natural fit for Valentine's Day, anniversaries, bridal showers and holiday dessert tables. Pile them on a pretty platter, tuck them into small paper candy cups, or arrange them in a gift box lined with parchment for a homemade present. If you're planning a bigger spread, they pair well with the treats in our roundup of vegan Valentine's Day desserts.
For an easy dessert board, set them out alongside dark chocolate truffles, fresh fruit and a few dairy-free cookies. They're also lovely as a topping for no-bake vegan strawberry shortcakes or served with a glass of sparkling wine or sparkling cider.
Storing & Freezing
Chocolate dipped strawberries are at their best the day they're made, ideally within 6 to 8 hours, while the berries are still firm and the chocolate shell is crisp. If you have leftovers, store them in the refrigerator in a single layer in a container lined with paper towels, which absorb any moisture the berries release. They'll keep for up to 2 days, though the strawberries slowly soften and may weep a little juice. Let them sit at room temperature for 10 minutes before serving so the chocolate isn't too hard.
We don't recommend freezing them. Fresh strawberries turn soft and watery as they thaw, and condensation leaves the chocolate dull and spotted. If you want to work ahead, wash and dry the berries the day before and keep them in the fridge on a towel, then dip them a few hours before serving.
More Vegan Chocolate Desserts
If you loved these chocolate covered strawberries, here are a few more sweet treats you might enjoy:
- Poached Pears with Chocolate Drizzle
- Vegan No-Bake Chocolate Cookies
- Vegan Chocolate Matzo Brittle
- Vegan Fudgesicles
Recipe
Vegan Chocolate Covered Strawberries
Equipment
Ingredients
- 1 pound strawberries fresh and firm, preferably medium size (about 16 to 20 berries)
- 6 oz vegan chocolate chips dark or semi-sweet (about 1 cup), or a chopped vegan dark chocolate bar; see notes
- 1 teaspoon coconut oil optional, for a thinner, glossier coating; use refined for no coconut flavor
Instructions
- Rinse the strawberries, leaving the green tops on, and pat them completely dry with a clean kitchen towel. Let them sit on the towel for 15 minutes or so to air-dry; any water left on the berries can make the chocolate seize or slide off.
- Line a baking sheet or a large plate with parchment paper or wax paper.
- Put the chocolate and coconut oil (if using) in a small, deep microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring after each, until the chocolate is about three-quarters melted, then stir until completely smooth. (Or melt it in a heatproof bowl set over a saucepan of barely simmering water, stirring often and making sure no water gets into the chocolate.)
- Hold a strawberry by its leaves and dip it about three-quarters of the way into the melted chocolate, twisting to coat it evenly. Lift it out, let the excess drip back into the bowl, and lightly scrape the bottom against the rim. Set it on the lined sheet. Repeat with the remaining strawberries, rewarming the chocolate for 10 to 15 seconds if it starts to thicken.
- For the drizzle, dip a fork or spoon into the remaining chocolate and wave it back and forth over the berries in thin lines.
- Refrigerate for 20 to 30 minutes, until the chocolate is firm. Serve the same day for the best texture.
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