So simple and quick but always impressive, these take just a few moments to create and make a lovely treat any time!
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| Prep Time | 10 minutes |
| Cook Time | 5-10 minutes to roast the hazelnuts |
| Passive Time | 30 minutes to set |
| Servings |
Dipped Berries
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Ingredients
- 12 large fresh strawberries with green tops still on
- 1/2 cup vegan chocolate chips I use Kirkland chocolate chips from Costco, which are "accidentally" vegan, thank goodness!
- 1/2 teaspoon refined coconut oil
- 1/2 cup hazelnuts
Ingredients
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Rate this recipe!
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Instructions
- Roast your hazelnuts in a 350 degree F. oven for 5-10 minutes. Once roasty, chop into small bits and salt lightly.Set aside to cool.
- Gently wash strawberries. (Once they have been washed, the greens will wilt a little, so these look best the day you use them, though the dipped berries will keep overnight in the fridge.) Gently dry the berries and place on a towel to get as dry as possible.
- In a small bowl, melt the chocolate chips with the coconut oil in a microwave for 30 seconds on high. Stir and then heat for another 30 seconds and then stir again. Once the chocolate is well softened, one at a time, gently holding the green top, dip each strawberry into the chocolate, covering about half of each berry.
- After dipping it in chocolate, immediately roll the bottom in the chopped, roasted hazelnuts.
- Place on a piece of parchment paper and allow to set. Enjoy!
Recipe Notes
So quick and simple and a great way to use the extra big strawberries you saved when you made the Homemade Strawberry Shortcakes!
