Chocolate-dipped strawberries
Juicy strawberries dunked in glossy dark chocolate and set in the fridge, made with dairy-free chips so they’re vegan and gluten-free.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.72 a serving
- 250 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 lb strawberries, with stems
- 1 cup dairy-free chocolate chips
- 1 tsp coconut oil
Each serving has about 250 calories, 2 g protein, 36 g carbs and 14 g fat, and costs about $1.72 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the strawberries and dry them completely with paper towels, leaving the green tops on.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: Even a drop of water makes melted chocolate seize up and turn grainy. Dry means really dry.or large plate with .
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Microwave the chocolate chips and coconut oil in a small, deep bowl in 20-second bursts, stirring each time, until smooth.
Timer: 20 sec
Dolly’s tip: Stop while a few lumps remain and stir them smooth. Overheated chocolate turns thick and dull.Hold each berry by its top, dip it two-thirds of the way into the chocolate, and let the extra drip back into the bowl.
Lay the berries on the and until the chocolate is firm, about 20 minutes.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 20 min
Serve them within the day; they’re best a few hours after dipping.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
