Pecan Free Dairy Free Dark Chocolate Covered Strawberries
Few treats feel as indulgent as a perfectly dipped strawberry, and this version delivers that glossy, snappy chocolate shell without any dairy in sight. The secret to getting that smooth, professional-looking coating is the double-boiler method ā gently melting the chopped dark chocolate with a touch of coconut oil keeps everything silky and dip-ready. A sprinkle of flaky sea salt on top while the chocolate is still wet takes these from simple to genuinely impressive. Because the ingredient list is so short and clean, you never have to second-guess what's in the coating the way you might with store-bought chocolate-dipped fruit or boxed confections. Patting the strawberries completely dry before dipping is the one step you really can't skip ā it's what keeps the chocolate from seizing and ensures a clean, even finish. These are stunning on a dessert board, gorgeous as a Valentine's Day treat, or honestly just a Tuesday night reward you absolutely deserve.
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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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