Vegan Chocolate Strawberries
These vegan chocolate covered strawberries are the perfect mix of indulgent and nutritious. They make a beautiful, elegant looking, dairy-free edible gift for Valentine’s Day and can be decorated to your preference!
With Valentine’s day coming up in a few weeks, I thought it would be a nice time to get started on some romantic-themed desserts. First up: dairy-free chocolate strawberries.
Obviously, making vegan chocolate strawberries is pretty self-explanatory… You get the strawberries, dip them in melted chocolate and you’re good to go. But I thought I’d make a little post with some tips to make the process a little smoother for you.
How To Decorate Vegan Chocolate Strawberries
I made a few different kinds of chocolate strawberries for this post. White chocolate, dark chocolate, pink-white chocolate and marbled. I think the combination looks so pretty and classy together!
Dairy-free chocolate strawberries can be decorated in all sorts of ways. As you’ll see from my images, I marbled some, drizzled some with chocolate, and added cake sprinkles to others. I just thought it’d make the strawberries stand out a little from regular ones!
The drizzled ones were simple. After the coating of chocolate on the strawberries had hardened, I melted the leftover chocolate and drizzled over a small amount using a teaspoon then let that dry too.
The marbled ones might look difficult but they actually weren’t at all. Just put some melted dark chocolate in a small container and pipe some circles or a drizzle of melted white chocolate on top. Use a toothpick to feather the white chocolate then dip your strawberry in, twisting it as you pull it out.
If you want something a little more extravagant, you can add edible glitter or cake sprinkles, or even pipe fancy patterns onto the strawberries. If using sprinkles or glitters, just make sure to check that they’re vegan friendly. I used Tesco pink & red heart sprinkles on some of mine.
Dairy-free chocolate options
You can use chocolate chips, buttons or bars for this recipe. I’ve listed some of my favourites below but check out my chocolate guide for all the best vegan options.
I personally LOVE using dark chocolate. Because it’s higher in cocoa, it melts easier, stays smooth longer and looks the best (in my opinion) when it’s set on the strawberry.
However, saying that, I do love the sweetness and the colour contrast that white chocolate gives. Dairy-free white chocolate doesn’t stay smooth for long when it’s melted though. It tends to clump up or become grainy after a while so you’ll need to work quickly if you’re using it.
White chocolate is also the best type to use if you want to use different colours such as pink or red. I would highly recommend using gel colouring over liquid to keep the chocolate as smooth as possible. I like PME gels.
And of course, you could also use dairy-free “milk” chocolate if you’re not into dark or white. Taste wise, it’s my favorite out of the 3 but it’s also the most expensive type here in the UK so I try to limit my use.
Here are some of my favorite chocolates to use for baking:
Dark and semi-sweet chocolate
Sweet & ‘Milk’ chocolate
How To Make Vegan Chocolate Strawberries: Step By Step
First off, wash your strawberries. The last thing you want is to be eating dirty strawberries!
After you’ve given them a good rinse, dry them off using a paper towel. Be very gentle when you do this so as not to squish the strawberries or damage the stems.
Next, line a large tray with baking paper or have a non-stick cookie tray to hand.
Now it’s time to melt your chocolate of choice. As I said earlier, I used dark chocolate, white chocolate and “pink” chocolate (a.k.a. white chocolate with pink food gel added).
Chop up the chocolate into small pieces and keep a few squares aside if you want to drizzle some over at the end.
My favorite method of melting chocolate is by placing a glass bowl over a small pot of boiling water on a low heat (making sure the bowl isn’t touching the water). Then, you place the chocolate inside of the bowl and mix gently until it’s completely melted.
I like this method because it gives me the best control, especially when using white chocolate which tends to burn easily. I’ve found that when I put chocolate in the microwave, it’s always hit or miss- sometimes it burns or becomes grainy. Melting the chocolate in a pot heats it more evenly, makes it smoother and prevents it from clumping up.
If making pink chocolate, divide melted dairy-free white chocolate into two bowls. In one of the bowls, add a small amount of pink food gel using a toothpick and stir in gently.
As I mentioned, you need to move quite quickly when working with white chocolate. Make sure you have your washed and dried strawberries ready to go before you start this step.
Grab a strawberry by the stem and place it into the bowl until most of it is dipped in the chocolate.
Gently swirl it round a few times to get rid of excess chocolate and place it onto your lined baking tray to set.
Once you’ve dipped the strawberries, place them in the fridge for an hour or so to let the chocolate harden.
Note that if you’re adding any glitter or sprinkles, it’s best to do this while the chocolate is still wet.
I’d recommend storing your vegan chocolate strawberries in an airtight container in the fridge for up to 3 days.
I don’t recommend freezing chocolate dipped strawberries due to the delicate nature of the fruit.
That’s it for now! I hope you enjoy these dairy-free chocolate strawberries and have fun sharing them with your loved ones (or eating them all to yourself like I did).
Want More Vegan Dessert Recipes? Try These!
- Chocolate strawberry cupcakes
- Hidden heart cupcakes
- Valentine’s Day cake
- Mini strawberry tarts
- Raspberry muffins
- No-bake strawberry cheesecake
Vegan Chocolate Strawberries (Dairy-Free)
Strawberries dipped in dairy-free chocolate.
- 16 Medium-sized strawberries
- 400 g / 14oz Dairy-free chocolate of choice (I used a mix of dark and white)
For pink chocolate:
- Pink food gel added to melted white chocolate (I use PME food gel)
- Cake sprinkles or glitter for decoration
Wash and dry the strawberries and line a large baking tray with parchment paper.
Break the chocolate up into small pieces, place them into a heat-proof bowl and melt.
Stir pink gel colour into the melted white chocolate if using.
Grab a strawberry by the stem and dip it in the melted chocolate until covered evenly. Gently spin the strawberry round a few times to get rid of any excess chocolate, then place it onto your lined baking tray. Top with any sprinkles or glitter while the chocolate is still wet.
Repeat until all of the strawberries are used up then place them in the fridge for 1 hour to set.
- Store in the fridge for up to 3 days.
- Pour any unused melted chocolate into cupcake cases to use again at a later date.