bakingglutenfreememories Do you occasionally need an easy dessert that is pretty to look at and appears as though you spent some time on it? These chocolate strawberry roses might fit the need. These are perfect for when you get word from family that they’re in town and would like to visit or when you simply need a bite of sweetness sooner than later.
These chocolate strawberry roses are my take on chocolate covered strawberries, but with the addition of a little shredded coconut. They are the perfect, no-bake spring treat that requires just 3 ingredients. A chocolate shell over a firm and juicy strawberry is hard to beat. Plus, if you use the chocolate chip brand that I have mentioned in the instructions, you will be enjoying just natural sugars from fruit! It is a definite win win when something tastes wonderful and is healthy.
So give these a try for something deliciously classy!
Ingredients You Will Need
- fresh strawberries
- semi-sweet chocolate chips
- shredded, unsweetened coconut
These chocolate strawberry roses are: vegan, gluten-free, sweet, refreshing, chocolatey, juicy, and overall delicious!
Some events to make these chocolates for are:
- a picnic
- an engagement party
- a tea party
- an anniversary party
- a baby shower
- a day at the beach
- a bbq
- etc., etc.
For other no-bake chocolate treats on my blog, check out these Chocolate Sunflower Butter Cups, Raspberry Pistachio Chocolates, and Chocolate Nut Bars. It is always great to have easy-to-make and hassle free treat options for the summer or anytime really!
How to Make Chocolate Strawberry Roses
Start by lining a mini muffin tin with mini paper cups. Mini muffin cups are usually easy to find in art and craft stores in the baking section as are the tins. A silicone mini muffin pan would also work.
Next, slice the tops and leaves off of each strawberry. Place the strawberries upside down and use a knife to cut half-way down lengthwise. Then make about 4-5 other vertical slices around the strawberry, until it is rose-like in appearance. Set them aside to do the next steps.
Now, place the chocolate chips in a non-stick pan or a double boiler on the stove on low heat, constantly stirring the chocolate to avoid burning. Make sure that the chocolate is completely melted. I generally use a non-stick pan with a spatula.
To continue, scoop out the chocolate with a measuring teaspoon and pour it into each cup. Then sprinkle the shredded coconut on top of the chocolate. Finally, press the strawberries (cut side up) into the chocolate.
Lastly, cover and refrigerate the chocolates for 1 hour before serving.
Storage Tips and Notes
- The chocolate strawberry roses are best eaten fresh, but they can be stored covered in the refrigerator for up to 2 days. The strawberries tend to get more juicy the longer they sit.
- You can omit the shredded coconut or add a little extra, if preferred.
- Other options is to garnish them with mint leaves or to top them with a little whipped cream
- There are different ways that you can cut strawberries to resemble roses. I cut these as pictured for a more closed rose look
- These could also be used as edible decor to top a cake
Chocolate Strawberry Roses
Ingredients
- 24 fresh strawberries (small to medium sized works best)
- 7 ounces semi-sweet chocolate chips (I use Hu Keto Baking Chocolate Chips No Added Sugar)
- ¼ cup unsweetened, shredded coconut (can use more or less)
Instructions
- First, line a mini muffin tin with mini paper cups.
- Then slice the very tops with the leaves off of each strawberry. Flip each strawberry upside down and use a knife to cut half-way down lengthwise. Make 4-5 vertical slices around the strawberry starting from the top, until it opens up with your fingers into a rose. Set them aside.
- Melt the chocolate chips in a non-stick pan or a double boiler. Stir the chocolate constantly until it is completely melted, ensuring not to burn it.
- Scoop the melted chocolate with a measuring teaspoon and pour it into each cup. Then sprinkle the shredded coconut on top of the chocolate. Finally, gently press each strawberry (cut side facing up) into the chocolate.
- Cover the pan with plastic wrap and refrigerate for 1 hour. Keep refrigerated until serving.
