Dairy-Free Chocolate-Dipped Strawberries
Dairy-Free Chocolate Dipped Strawberries are a quick, delicious, easy-to-make Valentine’s Day or special occasion treat! They are made with allergen-friendly “milk” and white chocolate chips, and tips and tricks are included so you get the right chocolate consistency! {VG + GF}
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 3 dozen 1x
- Category: Desserts
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds fresh strawberries, rinsed and dried
- 10 ounce bag allergen-friendly chocolate chips
- 2 teaspoons teaspoon coconut oil, melted
- 1/4 – 1/2 cup allergen-friendly white chocolate chips
- Pinch of sea salt, optional
Instructions
- Line 1-2 baking sheets with parchment paper and set aside. Rinse the strawberries in cool water and then lay them on a thin cloth towel or a row of paper towels. Pat them dry as well as you can. Set them aside to continue air drying.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl and melt according to package instructions. Make sure to stir at least a few timings during the melting process so the chocolate doesn’t clump and the coconut oil has a chance to blend with the chocolate pieces. Remove from the microwave to cool.
- Check on the strawberries and pat dry any remaining water. At this stage, you can begin dipping the strawberries into the chocolate, using the microwave-safe bowl. Or if you find the bowl is too wide and it’s difficult to get the strawberries evenly coated, then transfer the melted chocolate to a heat-proof mug or small glass measuring cup and dip the strawberries in the chocolate that way. Quickly place each strawberry on the parchment-lined baking sheet.
- If you’d like to add white chocolate piping, then melt the white chocolate according to package instructions. Transfer the melted white chocolate to a small baggie. Then smush the chocolate into one corner of the baggie and cut a tiny snippet to allow the chocolate to flow out. Gently squeeze the white chocolate out of the baggie, like a pastry piping bag, and, using a pendulum motion, sway the baggie over the strawberries, allowing the icing to drizzle over the fruit.
- Sprinkle with sea salt, if desired, or enjoy as is. Refrigerate leftover strawberries in an airtight container for 1-2 days.
Notes
- I have tried Enjoy Life, Nestle, and Chatfield’s allergen-friendly chocolate chips. If you have another brand you prefer, then go for it! It will likely work here!
- Yields are an approximation. Yours may vary.