Few treats feel as indulgent as a glossy, chocolate-dipped strawberry, and this version delivers every bit of that elegance without a drop of dairy. The secret is a good-quality dairy free dark chocolate melted low and slow over a double boiler with just a touch of coconut oil, which gives the coating that satisfying snap and a beautiful sheen. Drying the strawberries completely before dipping is the one step you really can't skip — it keeps the chocolate silky and smooth rather than clumpy or seized. A pinch of flaky sea salt on top while the chocolate is still wet takes the whole thing from simple to seriously impressive. The batch makes enough to serve six generously, so these are perfect for a dinner party, a Valentine's Day spread, or honestly just a Tuesday when you want something special. They set up in the fridge in about 30 minutes, which means the hardest part is waiting.
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Rinse the strawberries under cold water and pat them completely dry with paper towels — any moisture on the surface will cause the chocolate to seize. Line a baking sheet with parchment paper and set it nearby.
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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