Vegan, Oil-free, Gluten-free, Flourless
- 15 fresh strawberries
- 1/2 cup vegan dark chocolate chips
- 1/4 cup vegan white chocolate chips (optional, for drizzle)
-
Wash the strawberries and pat them completely dry with a paper towel.(Chocolate won’t stick properly if the berries are wet.) For best results, let the strawberries come to room temperature before dipping. Line a tray or baking sheet with parchment paper.
- Place the vegan dark chocolate chips in a microwave-safe bowl. Microwave on medium power (about 50% power if your microwave allows) for 1 minute, then stir. If not fully melted, continue microwaving in 20–30 second intervals, stirring between each, until smooth and fully melted.
- Holding each strawberry by the green top, dip it into the melted chocolate, coating about two-thirds of the berry. Let any excess chocolate drip off, then place the strawberry on the prepared parchment paper. Repeat with the remaining strawberries.
- Refrigerate for 10–15 minutes, or until the chocolate is firm. (If adding the white chocolate drizzle, chill just until firm enough to drizzle over.)
- Optional: In a clean microwave-safe bowl, melt the vegan white chocolate chips using the same method, but heat gently since white chocolate burns more easily. Drizzle over the strawberries with a spoon.
- Return the strawberries to the refrigerator for another 10–15 minutes, or until fully set.
- Dry the strawberries thoroughly — moisture can prevent the chocolate from sticking properly.
- Stir frequently while melting to avoid burning the chocolate.
- If the white chocolate seems thick, continue heating gently in short intervals, stirring often.