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You are here: Home / Sweets & Treats / Chocolate Strawberry Cups

Chocolate Strawberry Cups

By Flora & Vino Leave a Comment

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Chocolate Strawberry Cups with Endangered Species Almond & Sea Salt Dark Chocolate Bar and strawberries. Serve alone or with a scoop of vegan ice cream! 

Chocolate Strawberry Cups by Flora & Vino

M’s brother just left and we need all of the comfort food. 

It’s funny how quickly you can adjust from being a house of 2 to a house of 3. 

I’ve never had a house guest living with me for more than a night, let alone an entire month. 

This morning I placed the “Dog Person” mug he liked on the counter before I realized that he wouldn’t need it. 

But we have a camera reel full of photos, a heart full of memories, and a stomach full of…chocolate + strawberries. 

Well…at least mine is.

Luckily, having a house of three meant I had access to free taste testers, so I made these Chocolate Strawberry Cups! 

These Chocolate Strawberry Cups are made with Endangered Species Almond & Sea Salt Dark Chocolate Bar and fresh strawberries. 

It’s a foolproof summer dessert that you can make in 15 minutes and store in the fridge for days! 

Chocolate Strawberry Cups ingredients by Flora & Vino

Here’s what you need: 

  • 1 cup Endangered Species Almond & Sea Salt Dark Chocolate Bar 
  • 1 cups sliced strawberries

That’s it!

Chocolate Strawberry Cups ingredients by Flora & Vino

First, add the chopped chocolate bars to a medium-sized saucepan over medium-low heat.

Stir the chocolate frequently until all of the chocolate is nice and melty. 

You can add a little coconut oil if you’d like to thin out the chocolate, but you don’t need to. 

Chocolate Strawberry Cups process photo by Flora & Vino

Let me tell you: Endangered Species Almond & Sea Salt Dark Chocolate Bars + strawberries is perfection. 

This delicious 72% dark chocolate bar is made with real, California-grown almonds and a pinch of sea salt.

It has an insane texture and the perfect amount of salt to draw out the bittersweet chocolate. 

I love supporting Endangered Species Chocolate because they gave back to the Earth and planet. 

This bar shares fun facts about the endangered Eurasian Eagle-Owl.

Chocolate Strawberry Cups process photo by Flora & Vino

Next, line a standard muffin tin with 12 paper cupcake liners and add ~1 TBSP of the melted chocolate to each.

Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners.

Then transfer the muffin tin to the refrigerator or freezer to chill for 15 minutes.

Chocolate Strawberry Cups process photo by Flora & Vino

After the chocolate is set, fill the cups with sliced strawberries or your favorite berry.

Now you have a perfectly portioned chocolate cup filled with luscious juicy berries. 

That’s it! 

Chocolate Strawberry Cups by Flora & Vino

Enjoy these Chocolate Strawberry Cups as an easy summer dessert. 

They’re perfect to meal prep and have on hand for a snack or dessert bite. 

Serve these chocolate strawberry cups solo or, if you’re feeling extra, add a scoop of your favorite non-dairy ice cream. 

Store leftover chocolate cups in the refrigerator for 3-5 days and grab them for a sweet treat! 

For different variations, try using different berries or sliced fruit. 

Enjoy!

Chocolate Strawberry Cups by Flora & Vino

If you make these Chocolate Strawberry Cups, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Come say hi on Instagram and use #floraandvino!

Check out my Pinterest page to pin more recipe like this one to make later!

For more easy no-bake chocolate cups, try my Dark Chocolate Coconut Butter Cups and Chocolate Covered Pomegranate Seeds.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Chocolate Strawberry Cups by Flora & Vino

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Chocolate Strawberry Cups


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  • Author: Flora & Vino
  • Total Time: 35 minutes
  • Yield: ~12 cups
  • Diet: Vegan
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Description

Chocolate Strawberry Cups with Endangered Species Almond & Sea Salt Dark Chocolate Bar and strawberries. Serve alone or with a scoop of vegan ice cream!


Ingredients

  • 1 cup Endangered Species Almond & Sea Salt Dark Chocolate Bar 
  • 1 cups sliced strawberries

Instructions

  1. Add the chopped chocolate to a medium-sized saucepan over medium-low heat. Stir the chocolate frequently until all of the chocolate is melted.
  2. Line a standard muffin tin with 12 paper cupcake liners and add 1 TBSP of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then transfer to the refrigerator or freezer to chill for 15 minutes.
  3. After the chocolate is set, fill the cups with sliced strawberries or your favorite berry. Serve the chocolate strawberry cups solo or with a scoop of your favorite non-dairy ice cream. 
  4. Store leftover chocolate cups in the refrigerator for 3-5 days!

Notes

Recipe adapted from Tone It Up

  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Category: Dessert
  • Method: Stovetop, Freezer
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Endangered Species Chocolate, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Gluten-Free, Refined Sugar-Free, Sweets & Treats

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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