Dark chocolate covered bananas and strawberries that are simple yet elegant and healthier than most special occasion treats!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Keyword Chocolate Covered Fruit, Dark Chocolate
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Servings 10
Calories 398kcal
Ingredients
1lbStrawberrieswashed
3Bananas
18ozDark Chocolatedairy-free
1/3cupnuts of choicealmonds, walnuts, pecans, peanuts, etc.
1/3 cupshaved coconut
Instructions
Chop up nuts into small/fine pieces.
Toast shaved coconut in the oven at 300'F for 3 to 5 minutes. Check the coconut regularly as it will quickly burn.
Chocolate Covered Strawberries
Melt chocolate in a double boiler or in a microwave-safe bowl. If melting in the microwave, heat for 45 seconds and then stir. Do this continuously until chocolate is melted and smooth.
Line a cookie sheet with parchment paper.
Place a toothpick in the top of the strawberry. This gives you something to hold on to when dipping your berries in chocolate. Dip each strawberry in chocolate, letting excess chocolate drip off. Roll strawberry in chopped nuts or toasted coconut (if desired) and place each strawberry on the cookie sheet.
Place cookie sheet in the refrigerator until chocolate has hardened. Remove strawberries from cookie sheet and store in an airtight container in the refrigerator for up to 5 days.
Chocolate Covered Bananas
Remove skin from bananas and cut each in half. Place a popsicle stick in the cut end of each banana. Place the bananas on a cookie sheet and sit in the freezer for 1 to 2 hours, or until they are firmly frozen.
Line a cookie sheet with parchment paper.
Melt chocolate in a double boiler or in a microwave-safe bowl. If melting in the microwave, heat for 45 seconds and then stir. Do this continuously until chocolate is melted and smooth.
Holding the end of each popsicle stick, dip each banana in chocolate. If your bowl or double boiler is not deep enough, use a spoon to pour the chocolate over the bananas. Let the excess chocolate drip off. Roll the banana in chopped nuts or toasted coconut (if desired) and place on the cookie sheet.
Place the cookie sheet in the freezer until chocolate has hardened.
Remove bananas from cookie sheet and store in a freezer-safe airtight container in the freezer for up to 2 weeks.
Notes
When melting chocolate for your chocolate covered fruit we recommend 100% Cacao Baker’s baking chocolate. This is not sweet at all so we like to use half 100% Cacao Baker's baking chocolate and half dairy-free dark chocolate. If you're looking for something sweeter then its best to find a dairy-free brand and the higher percent of cocoa the better. Here are some dairy-free brands, although, depending on the percentage, many will still have sugar.
Green & Black’s
Trader Joe’s semi-sweet chocolate chips
Enjoy Life semi-sweet chocolate
70% and up of Lindt products (70%, 85%, 90% and 99% bars)