Cashew Free Dairy Free Dark Chocolate Covered Strawberries
Few treats feel as effortlessly elegant as a chocolate-dipped strawberry, and this version delivers all that drama with a short, simple ingredient list. The combination of dairy free dark chocolate and a touch of coconut oil melts down into a glossy, smooth coating that sets up beautifully firm in the fridge. Because the chocolate is melted gently over a double boiler, you get that perfectly tempered snap without any fuss or special equipment. A pinch of flaky sea salt on top while the coating is still wet takes the whole thing from sweet to genuinely sophisticated. Store-bought chocolate-covered strawberries can be a minefield for anyone avoiding certain tree nuts, since shared facilities and mystery coatings are common ā making these from scratch puts you fully in control. They're best served the same day, which honestly isn't a problem because they disappear fast.
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Learn more āIngredients
6 servings
- 1 lb fresh strawberries (about 20ā24 medium), with stems
- 8 oz dairy free dark chocolate, roughly chopped
- 1 tsp coconut oil
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Rinse the strawberries under cold water and pat them completely dry with paper towels ā any moisture on the surface will cause the chocolate to seize. Line a baking sheet with parchment paper and set it nearby.
- 2
Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dairy free dark chocolate and coconut oil to the bowl.
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