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.