The sweet juiciness of fresh strawberries mingles with the rich, melty bite of homemade chocolate chips in this Strawberry Salsa With Chocolate, creating a delightful contrast that’s both refreshing and indulgent. This no-cook treat highlights the vibrant tartness of berries balanced by a touch of maple sweetness and a hint of salt, making every spoonful feel like a mini celebration.
I often whip up this vegan delight on warm afternoons when I need a quick snack that feels special without much effort. It stores easily in the fridge for a couple of days. So you can portion it out for lunchboxes or late-night treats. Friends always rave about the unexpected crunch from the chocolate. This turns a simple salsa into something unforgettable.
Why We Love This Recipe
- Refreshing Twist: This Strawberry Salsa With Chocolate combines juicy fruit with indulgent chocolate for a light yet satisfying snack that’s perfect for summer.
- No-Cook Ease: Ready in under 30 minutes with minimal tools. It’s ideal for busy days when you want dessert without the oven.
- Vegan Friendly: Uses simple plant-based ingredients that keep it dairy-free and customizable for dietary needs.
- Versatile Appeal: Doubles as a topping for yogurt or ice cream. It adds crunch and flavor to everyday meals.
Vegan Strawberry Salsa With Chocolate
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-cook
- Cuisine: American
- Diet: Vegan
Description
A refreshing vegan strawberry salsa paired with homemade chocolate chips for a sweet and crunchy dessert or snack.
Ingredients
- 1 cup vegan chocolate chips (about ½ cup melted)
- 1 lb fresh strawberries, hulled and finely chopped
- 2 tablespoons pure maple syrup (or sugar/honey)
- ⅛ teaspoon fine salt
- Optional: ¼ cup crispy quinoa, for texture in chocolate
Instructions
- First, prepare your chocolate ‘chips.’ Melt the vegan chocolate chips in a microwave-safe bowl, stirring until completely smooth.
- Spoon about ½ to ¾ teaspoon of the melted chocolate onto parchment paper, creating small discs. For added crunch, sprinkle with crispy quinoa now. Chill in the refrigerator or freezer for about 15 minutes, or until firm.
- While the chocolate sets, make the strawberry ‘salsa.’ Finely chop the hulled strawberries. A veggie chopper works wonders for consistency, or mince by hand to very small pieces.
- In a bowl, combine the finely chopped strawberries with maple syrup and a pinch of salt. Gently stir to ensure even distribution.
- Serve the strawberry salsa alongside the hardened chocolate ‘chips.’ For an extra touch, top with coconut whipped cream.
Notes
- Use only vegan chocolate to keep the recipe dairy-free.
- Honey is not vegan; substitute with maple syrup or agave for strict vegan adherence.
- Store leftovers in the fridge for up to 2 days.
Ingredients to make Strawberry Salsa With Chocolate
These ingredients come together for a harmonious blend of fresh, fruity brightness and smooth chocolate depth. Here, high-quality strawberries and vegan chocolate elevate the simple flavors into something extraordinary.
- Vegan chocolate chips – the base for homemade chips that provide a rich, melty contrast to the salsa; melt about half for discs.
- Fresh strawberries – the star for a juicy, tart salsa base; hull and chop finely for the best texture.
- Pure maple syrup – adds natural sweetness without overpowering the fruit; swap with agave if preferred for vegan adherence.
- Fine salt – a pinch enhances all the flavors, balancing the sweetness just right.
- Crispy quinoa – optional addition for extra crunch in the chocolate chips, mimicking a fun, nutty texture.
How to Make Strawberry Salsa With Chocolate
Step 1: Melt the Chocolate
Place the vegan chocolate chips in a microwave-safe bowl and heat in short bursts. Stir until fully smooth and melted. This creates the base for your homemade chips without any lumps for even texture.
Step 2: Form Chocolate Discs
Spoon small amounts of the melted chocolate onto parchment paper to make discs, about ½ to ¾ teaspoon each. If using, sprinkle crispy quinoa on top now for added crunch. Then chill in the fridge or freezer for 15 minutes until firm.
Step 3: Prepare the Strawberries
Hull the fresh strawberries and chop them finely by hand or with a veggie chopper for consistent small pieces. These mix well in the salsa. This step ensures the fruit releases its juices evenly without becoming mushy.
Step 4: Mix the Salsa
Combine the chopped strawberries in a bowl with the maple syrup and a pinch of salt. Then gently stir to coat everything thoroughly. Taste and adjust sweetness if needed. Let it sit briefly to meld flavors.
Step 5: Serve Together
Arrange the hardened chocolate discs beside the strawberry salsa on a plate for dipping or scooping. For an optional finish, add a dollop of coconut whipped cream to enhance the creamy contrast.
Pro Tips for Success
- Choose Quality Chocolate: Opt for high-cacao vegan chips to ensure they melt smoothly and hold their shape without cracking.
- Chop Evenly: Finely dice strawberries uniformly so the salsa has a consistent texture that pairs well with the chocolate.
- Vegan Sweetener Swap: Stick to maple syrup or agave over honey to maintain the dairy-free profile throughout.
- Quick Chill Hack: Use the freezer for faster setting of chocolate discs if you’re short on time. Check after 10 minutes.
How to Serve Strawberry Salsa With Chocolate
Garnishes
I love topping this Strawberry Salsa With Chocolate with a sprinkle of crushed nuts or fresh mint leaves for a bright, herbaceous lift that cuts through the sweetness. A light dusting of cocoa powder adds an elegant touch without extra calories. It enhances the chocolate notes subtly.
Side Dishes
Pair it alongside coconut yogurt or vegan ice cream for a creamy base that turns the salsa into a parfait-style treat. Simple sliced apples or graham crackers make great dippers. They offer a crisp contrast to the juicy fruit.
Creative Ways to Present
Spoon the salsa into hollowed-out strawberry halves and nestle chocolate chips around them for a playful, bite-sized display that’s perfect for parties. Layer it in a clear glass with whipped coconut cream for a stunning trifle effect. This reveals the vibrant red layers beneath.
Make Ahead and Storage
Storing Leftovers
I keep any extra Strawberry Salsa With Chocolate in an airtight container in the fridge. It stays fresh for up to two days. Cover the chocolate chips separately to prevent sogginess from the fruit juices.
Freezing
Portion the salsa into freezer-safe bags, pressing out air to avoid ice crystals. Freeze for up to a month. Thaw overnight in the fridge before serving to maintain the fresh strawberry texture.
Reheating
Gently warm the chocolate chips in the microwave for 10-second intervals if they firm up too much. Stir to avoid scorching. For the salsa, let it come to room temperature or microwave briefly covered. This preserves juiciness without drying out.
