Strawberry Cream Chocolates Recipe

Introduction

These Strawberry Cream Chocolates combine the tartness of freeze-dried strawberries with creamy sweetness, all coated in rich chocolate. They make a delightful treat that’s perfect for sharing or enjoying anytime you crave a fruity chocolate bite.

Ingredients

• 11.25 ounces (1 cup) sweetened condensed coconut milk
• 1 cup freeze-dried strawberries
• ½ teaspoon vanilla extract
• Pinch of salt
• 2½ cups chocolate chips (semi-sweet or dark)
• 1 teaspoon coconut oil

Instructions

1. Step 1: In a food processor, blend the freeze-dried strawberries into a fine powder to create a smooth base for the filling.
2. Step 2: In a medium bowl, mix the strawberry powder with sweetened condensed coconut milk, vanilla extract, and a pinch of salt. Stir until completely smooth, then refrigerate for 30–45 minutes to firm up.
3. Step 3: Use a spoon or scoop to form the chilled mixture into small balls or press it into chocolate molds. Place them on a parchment-lined tray and freeze for 20–30 minutes until solid.
4. Step 4: Melt the chocolate chips with coconut oil in a microwave-safe bowl in short bursts or over a double boiler, stirring frequently until smooth and glossy.
5. Step 5: Dip each frozen strawberry cream piece into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off, then place them back on the parchment-lined tray.
6. Step 6: Refrigerate the coated chocolates for 10–15 minutes until the chocolate hardens. Store finished chocolates in the refrigerator.

Tips & Variations

• For a more intense strawberry flavor, gently crush some strawberry powder into the melted chocolate before dipping.
• Use dark chocolate for a richer, less sweet taste, or semi-sweet chocolate for a balanced flavor.
• Try shaping the filling into small discs for a different texture and bite size.

Storage

Store the chocolates in an airtight container in the refrigerator for up to 1 week. To enjoy, allow them to sit at room temperature for a few minutes before eating for a softer texture. Avoid storing at room temperature to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are best because they provide intense flavor and a dry texture necessary for the filling. Fresh strawberries contain moisture, which can make the filling too wet and affect the chocolate coating.

Is coconut milk necessary in this recipe?

The sweetened condensed coconut milk adds creaminess and sweetness while keeping the recipe dairy-free. You can try other condensed milks, but the texture and flavor may vary.

Strawberry Cream Chocolates Recipe

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★★★★★

4.8 from 128 reviews

These Strawberry Cream Chocolates combine the sweetness of freeze-dried strawberries with creamy condensed coconut milk, all coated in smooth melted chocolate. This no-bake recipe yields delicious, bite-sized treats perfect for a special dessert or gift. With simple ingredients and easy steps involving blending, chilling, and dipping, you can create gourmet chocolate treats at home without needing an oven.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20–25 chocolates 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

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Filling

• 11.25 ounces (1 cup) sweetened condensed coconut milk
• 1 cup freeze-dried strawberries
• ½ teaspoon vanilla extract
• Pinch of salt

Chocolate Coating

• 2½ cups chocolate chips (semi-sweet or dark)
• 1 teaspoon coconut oil

Instructions

1. Make the filling: Place the freeze-dried strawberries into a food processor and blend until they become a fine powder, creating a smooth base for the filling.
2. Mix the filling: In a medium bowl, combine the strawberry powder, sweetened condensed coconut milk, vanilla extract, and a pinch of salt. Stir well until the mixture is completely smooth. Refrigerate this mixture for 30 to 45 minutes to firm up for easy shaping.
3. Shape the filling: Using a spoon or scoop, form the chilled mixture into small balls or press it into chocolate molds. Place the shaped filling onto a parchment-lined tray and freeze for 20 to 30 minutes until solidified.
4. Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips along with coconut oil in short 20-30 second bursts, stirring frequently. Alternatively, use a double boiler to gently melt the mixture until smooth, glossy, and fully melted.
5. Coat the chocolates: Using a fork or dipping tool, dip each frozen strawberry cream piece into the melted chocolate. Allow any excess chocolate to drip off before placing them back on the parchment-lined tray.
6. Chill to set: Refrigerate the coated chocolates for 10 to 15 minutes until the chocolate hardens. Store the finished chocolates in the refrigerator for up to 1 week for optimal freshness.

Notes

• Freeze-dried strawberries provide intense flavor without moisture; do not substitute with fresh strawberries.
• Use a good-quality chocolate chip for the best taste and smooth coating.
• Coconut oil helps the chocolate coating become shiny and easier to work with.
• Keep chocolates refrigerated to maintain firmness and freshness.
• For easier handling when dipping, work quickly so the filling remains frozen.

Keywords: Strawberry chocolates, vegan chocolates, no-bake dessert, coconut milk, freeze-dried strawberries, chocolate treats