Strawberry season is just around the corner here in Santa Fe. Some friends went hiking in the Los Alamos area last week to discover plentiful strawberry patches growing out of the dust and ash from the wildfires we had last summer. It is a rebirth this spring and I am guessing those wild strawberries are going to be pretty amazing!
Strawberries seem to be the harbinger of the amazing fruits to come late spring and summer. They greet us after the cold winter with a soft, sweetness and vibrant red color that reminds me of fruit crisps and fruit salads. Picnics and outdoor gatherings that are just starting to be organized amongst our friends.
These fresh berries are perfectly paired with a homemade, raw dark chocolate shell. This is such a simple treat to pull together, but seems so special when you share it with unsuspecting guests. So start planning your springtime picnic and bring some Chocolate Dipped Strawberries along. 
Vegan Chocolate Dipped Strawberries
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
These fresh strawberries are enveloped in a homemade, raw dark chocolate shell, creating a delicious vegan treat perfect for springtime picnics.
Ingredients
- 3 tbsp coconut oil
- 1/3 cup (80 ml) raw cacao powder
- 2 tbsp raw agave
- 1 16oz (450 g) container of organic strawberries
Instructions
- Rinse the strawberries thoroughly and pat them dry with a paper towel to ensure they are completely dry.
- Warm the coconut oil on very low heat until it just reaches a liquid form. Be careful not to overheat.
- In a small bowl, whisk together the melted coconut oil, raw cacao powder, and agave until the mixture is smooth and well combined.
- Hold each strawberry by the stem and dip it into the chocolate mixture, ensuring it is well coated.
- Place the dipped strawberries on a parchment-lined tray.
- Refrigerate the strawberries for at least 1 hour, or until the chocolate shell has hardened.
- Serve chilled and enjoy your homemade vegan chocolate dipped strawberries.
Notes
- Ensure strawberries are completely dry before dipping to help the chocolate adhere better.
- Use high-quality raw cacao for the best flavor.
- These strawberries are best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 2
- Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Find it online: https://honestcooking.com/vegan-chocolate-dipped-strawberries/
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Frequently Asked Questions
What makes this chocolate shell vegan, and how does it harden without tempering?
The shell is made from 3 tablespoons of coconut oil, 1/3 cup of raw cacao powder, and 2 tablespoons of raw agave — no dairy at all. Coconut oil solidifies below about 76°F, so refrigerating the dipped strawberries for at least 1 hour creates a firm snap similar to a tempered chocolate coating.
Why must the strawberries be completely dry before dipping?
The recipe instructions and notes both emphasize this: water and oil repel each other, so even a small amount of moisture on the berry will cause the coconut oil-based coating to slide off rather than adhere. Pat the rinsed berries thoroughly dry with a paper towel before dipping.
Why does the recipe specify warming the coconut oil on “very low heat”?
The instructions specifically say to be careful not to overheat; overheating can degrade the delicate compounds in the raw cacao and agave and make the coating grainy rather than smooth. Gentle warming just until the oil turns liquid is all that is needed.
This looks great! Going to make it tonight for a picnic tomorrow. Will let you know how it turns out.
Good choc. healthy organic strawberries…just what I was looking for.