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Overhead view of dairy-free chocolate covered strawberries on a white plate.

Chocolate Covered Strawberries (Dairy-Free, Vegan, Paleo)

  • Author: One Lovely Life
  • Total Time: About 20 minutes
  • Yield: About 8 servings (approx. 15-20 strawberries) 1x
  • Diet: Vegan


How to Make Chocolate Covered Strawberries, step-by-step. This yummy dessert is gorgeous, easy, and delicious! (Dairy-free, vegan, and paleo-friendly!)


  • 1 lb. (16 oz.) strawberries, washed and dried thoroughly*
  • 1 cup (6 oz.) semi-sweet or dark chocolate chips (allergy-friendly or dairy-free, as needed)
  • 1/2 Tbsp. coconut oil or avocado oil

Optional, for decoration:

  • White chocolate, mini chocolate chips, toffee bits, shredded coconut, crushed graham crackers or pretzels, chopped nuts (pistachios, pecans, peanuts, etc.)


  1. Line a baking sheet or large plate with parchment paper.
  2. If you haven’t already, wash and dry your strawberries. Use a paper towel or very clean dishcloth to dry each strawberry. Make sure each strawberry is completely dry before dipping.*
  3. Melt your chocolate. Add chocolate chips and coconut oil to a microwave safe bowl, and microwave** in 20 second increments, stirring in between each increment, until the chocolate is smooth and glossy. (I typically pull it out of the microwave when there are only a few small bumps remaining. They’ll finish melting as you stir and you don’t risk scorching the chocolate!)
  4. Now, you’re ready to dip! Working quickly, hold each strawberry by the stem and coat it in chocolate, letting excess chocolate drip from the strawberry before transferring it to the prepared baking sheet. (Add any decorations other than a chocolate drizzle at this point.)
  5. Repeat with remaining strawberries until they’re all coated.
  6. Chill the strawberries at least 20-30 minutes, or until the chocolate is completely set.
  7. If you want to drizzle them with additional melted chocolate for an extra layer of decoration, add that drizzle at this point and return to the refrigerator until set.
  8. Remove from the refrigerator about 10-15 minutes before serving, and store any leftover strawberries in a single layer in an airtight container in the refrigerator.


*Thoroughly dry your berries before dipping! Dry each strawberry with a paper towel or very clean kitchen cloth to ensure they’re completely dry before starting to dip them. Chocolate won’t stick well to wet strawberries, and the water on the berries can cause the chocolate to seize which will make it gritty and unusable. See the video for a visual if you need one!

**Want to use a double-boiler instead of the microwave? Add 1-2 inches of water to a saucepan and place a heatproof bowl (glass or metal usually works best) on top of the saucepan. (The bottom of the bowl should not touch the water.) Bring the water to a simmer over medium heat and add your chocolate chips and coconut oil to the bowl. Gently melt the chocolate chips, stirring regularly until the mixture is glossy and smooth. Carefully remove the bowl from the pan and set aside.

  • Prep Time: 20 minutes
  • Cook Time: 1 minute
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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