Vegan White Chocolate-Covered Strawberries
Indulge in the perfect balance of sweetness and freshness with these Vegan White Chocolate-Covered Strawberries, a delightful plant-based take on a classic treat. This recipe combines luscious fresh strawberries with a silky coating of melted vegan white chocolate, enhanced by the addition of coconut oil for a glossy finish. For extra flair, garnish with a sprinkle of freeze-dried raspberries or unsweetened shredded coconut for a burst of color and texture. Ready in just 20 minutes, these elegant and effortless treats are ideal for special occasions, romantic dinners, or guilt-free snacking. With easy step-by-step instructions and no dairy, they cater to vegan diets while delivering all the indulgence you crave. Perfectly sweet, fruity, and beautifully presentation-worthy, these vegan white chocolate-covered strawberries are simply irresistible!
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Recipe Information
Ingredients
- 20 pieces Fresh strawberries
- 200 grams Vegan white chocolate chips
- 1 tablespoon Coconut oil
- 2 tablespoons Freeze-dried raspberries (optional, for garnish)
- 2 tablespoons Unsweetened shredded coconut (optional, for garnish)
- 1 sheet Parchment paper
Instructions
Wash the strawberries thoroughly and gently pat them dry with a kitchen towel. Ensure they are completely dry before dipping; water can affect how the chocolate adheres.
Line a baking tray with parchment paper to prepare a non-stick surface for the strawberries.
In a heatproof bowl, combine the vegan white chocolate chips and coconut oil. This helps achieve a smooth, shiny texture.
Melt the white chocolate mixture using a double boiler method: place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir continuously until the chocolate is fully melted and smooth.
Alternatively, you can melt the white chocolate in the microwave. Heat it in 20-30 second intervals, stirring in between, until fully melted.
Hold each strawberry by the stem and dip it into the melted vegan white chocolate, twirling to coat it evenly. Allow any excess chocolate to drip off back into the bowl.
Place the coated strawberry onto the parchment-lined baking tray. Repeat with the remaining strawberries.
If using optional garnishes, sprinkle freeze-dried raspberries or shredded coconut onto the chocolate while it is still wet to adhere.
Once all strawberries are coated, place the tray in the refrigerator for 15-20 minutes, or until the chocolate is fully set.
Serve the vegan white chocolate-covered strawberries immediately, or store them in the refrigerator in an airtight container for up to 24 hours for best freshness.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 123.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
