Description
A guilt-free twist on the classic dessert, these carob-covered strawberries are sweet, silky, and completely vegan-friendly.
Ingredients
Scale
- 12–16 medium-sized fresh strawberries, rinsed and dried thoroughly
- 1 cup carob chips (sweetened or unsweetened)
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract (optional)
- A pinch of sea salt (optional)
Instructions
- Wash the strawberries gently under cold water and pat them completely dry. Leave green tops intact.
- Using a double boiler or microwave, melt carob chips with coconut oil until smooth.
- Stir in optional vanilla extract once the carob is melted.
- Dip each strawberry into the melted carob, swirling to coat evenly. Let excess drip off.
- Place dipped strawberries on a parchment-lined baking sheet.
- Optionally, sprinkle with toppings like chopped nuts, coconut flakes, seeds, or sea salt.
- Refrigerate for at least 30 minutes to allow carob to set before serving.
Notes
Ensure strawberries are completely dry before dipping to help the carob adhere. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Dipping
- Cuisine: American, Plant-Based
Nutrition
- Serving Size: 4 strawberries
- Calories: 130
- Sugar: 8g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: carob, strawberries, vegan dessert, plant-based, guilt-free treats