Kim's Vegan Chocolate-Covered Strawberries

Dipped strawberries are always a crowd-pleaser. The fruity and delicious dessert only takes 10 minutes to make. We spoke with Kim’s chef, Marina Cunningham, who gave us the exact way she preps the vegan-friendly sweet treat. If you don’t love strawberries, you can sub in pineapple or frozen bananas—or make a tray of assorted dipped fruits. Read on to read the step-by-step instructions.

@chefmarinala

Vegan Chocolate-Covered Strawberries with Flake Salt

Recipe Type:Dessert/Snack

Dietary Info:Vegan, Gluten-Free

Serving Size:4 (4 pieces each)

Prep Time:5 mins

Total Time:10 mins

Ingredients:

8 medium to large strawberries, washed, leaves intact
1 cup vegan chocolate chips/chunks (Note from Chef Marina: I use Love chocolate from Butter Love & Hardwork—it’s the best!)
Maldon flake sea salt
Non-dairy whipped cream (coconut/oat milk)

Instructions:

1. Slice the strawberries in half lengthwise.
2. Line a baking sheet with nonstick foil or a Silpat.
3. Place the chocolate in a microwave-safe bowl. Heat for 30 seconds and stir. Heat for 20- to 30-second intervals, stirring after each time, until the chocolate is fully melted.
4. Holding the strawberries by the leaves, gently dunk and swirl into the chocolate until coated. Lift out and allow the excess chocolate to run off, then carefully place onto the lined baking sheet. Immediately sprinkle a few flakes of Maldon salt onto the strawberry before the chocolate sets. Repeat with the remaining fruit.
5. Place into the fridge for about 30 minutes until the chocolate is fully set, and serve with whipped cream.

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Additional tips from Chef Marina:

• You can also use white chocolate!

• This same method is amazing with pineapple—maybe even better than the strawberries! Cut your ripe pineapple into large chunks. Use a fork or a skewer to pierce the pineapple, dunk into your chocolate, then gently slide it off the fork/skewer onto the baking sheet and refrigerate to set.

• For frozen chocolate-covered bananas, cut your banana into thick rounds, dunk, and freeze for at least three hours. Instead of flake salt, top with chopped peanuts or pecans (Kim prefers peanuts) or sprinkles before the chocolate sets.

Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.

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