Chocolate Strawberry Cups with Endangered Species Almond & Sea Salt Dark Chocolate Bar and strawberries. Serve alone or with a scoop of vegan ice cream!
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!
Here’s what you need:
- 1 cup Endangered Species Almond & Sea Salt Dark Chocolate Bar
- 1 cups sliced strawberries
That’s it!
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.
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.
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.
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!
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!
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.
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XO Lauren
Chocolate Strawberry Cups
- Total Time: 35 minutes
- Yield: ~12 cups
- Diet: Vegan
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
- Add the chopped chocolate to a medium-sized saucepan over medium-low heat. Stir the chocolate frequently until all of the chocolate is melted.
- 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.
- 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.
- 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
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!
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