Vegan Stuffed Dark Chocolate Dipped Strawberries

Treat your loved ones or just yourself to a decadent chocolate indulgence that still packs a surprising punch of protein! You’d never know such a luscious mousse was made from tofu, filling fresh, juicy strawberries, coated in a crisp dark chocolate shell. Adorned with any of your favorite crunchy toppings or kept au natural, these strawberries are a bite-sized celebration of luxury. Whether for a special occasion or a simple indulgence, this irresistible combo of chocolate and fresh fruit is sure to impress.

Prep Time25

Cook Time5

Total Time30

Servings: servings

Calories: 284kcal

Author: Hannah Kaminsky

Ingredients

1 pound fresh strawberries
2 cups vegan dark chocolate chips divided
8 ounces silken tofu
1 tablespoon maple syrup or date syrup
1/2 teaspoon instant coffee powder optional
pinch salt optional

Optional Toppings

shredded coconut
chopped nuts
hemp seeds
cacao nibs

Instructions

For starters, be sure to select large, plump strawberries to ensure a good ratio of fruit to mousse to chocolate in every bite. Wash and very thoroughly dry the strawberries. Use a sharp paring knife to slice off the stem and attached leaves on each strawberry. Carve out the center carefully, removing the core and a little bit around it to accommodate the filling. Set aside.
Place 1 cup of the chocolate chips in a microwave-safe dish and heat for 30 - 60 seconds, pausing to stir at the halfway point. Once smooth, transfer to your blender or food processor along with the tofu and maple syrup. Add the coffee powder and/or salt if using and blend until completely smooth. Chill for 10 – 15 minutes, until slightly thickened.
Transfer the mousse to a pastry bag or a zip-top bag with the corner snipped off, and carefully pipe the filling into your prepared, hollowed out berries. Mound it slightly over the top of each strawberry for the most visual impact.
Once all strawberries are filled, set out a piece of parchment paper nearby and begin preparing the chocolate coating. Place the remaining chocolate chips in a microwave-safe dish and heat for 30 - 60 seconds, pausing to stir at the halfway point.
Repeat until all the berries are covered and refrigerate until ready to serve; best if served within six hours.

Notes

Serving suggestion: Strawberries aren’t the only fruits that can benefit from the chocolate treatment. Figs are another prime candidate that are every bit as luxurious. Cut off the stem and slice an “X” shape into the top. Gently peel back the sides to open up a hollow in the center. Fill with mousse and dip as instructed for the strawberries.

Notes: You can make a quick “pastry bag” out of a simple zip top baggie. Carefully spoon the mousse into the bag and snip off a small part of one corner. Alternatively, you can simply spoon the mousse directly into the strawberries for a more homey presentation.

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