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February 7, 2012

Chocolate-Dipped Strawberries with Whipped Vanilla Bean Creme

  • In this recipe, strawberries get dressed to impress. Michelle Riley/HSUS

Serves 3-4

Chocolate-dipped strawberries

1 pound (450g) fresh organic strawberries, tops left on, washed and dried well
1 cup (225g) organic dark chocolate chips (Enjoy Life brand preferred)
Dash sea salt
1/2 teaspoon ground Ceylon cinnamon*

Whipped vanilla bean creme

1 can (400ml) full-fat coconut milk, refrigerated overnight
1 tablespoon maple crystals or organic evaporated cane sugar
1 vanilla bean, seeds only
1 pinch sea salt


1/4 (60g) cup shredded coconut (optional)
1/4 cup (60g) chopped nuts (optional)
Sprigs of fresh mint

In a double boiler (or a a microwave-safe bowl), melt the chocolate (use low heat if microwaving). Add the sea salt and cinnamon. Whisk until uniform and smooth and turn the heat to low.

Dip the strawberries into the chocolate mixture and transfer them to a baking sheet lined with parchment or wax paper.

If desired, before the strawberries cool and firm up, roll the strawberries in shredded coconut or chopped nuts for a nice presentation.

Let the berries cool for about 10 minutes, and then transfer them to the refrigerator for about 20-30 minutes to set up before serving.

To make the whipped cream, refrigerate the coconut milk can overnight. Open the can carefully and make sure not to shake it. With a spatula or spoon, remove only the cream from the top and discard the coconut water or use it in another recipe. Place the cream in a standing mixer with the sweetener, vanilla, and salt, and lightly whip it.

Serve the coated berries with cream for dipping.

Note: Ceylon, or "true" cinnamon, has a lighter and more complex flavor than Cassia cinnamon, making it the preferred spice for this recipe. It is generally sold in specialty stores. Cassia cinnamon, more commonly found, can be substituted if Ceylon cinnamon is not available.

Recipe courtesy of Jenny Engel and Heather Goldberg of Spork Foods.


All figures are per serving (assumes four servings, no garnish).

Calories: 477
Fat: 37 g
Carbs: 15 g
Fiber: 7 g
Protein: 6 g
Sodium: 15 mg

Read more from the Guide to Meat-Free Meals