How do you make strawberry chocolate chips and salsa?

First, melt 1 cup of vegan chocolate chips in a completely dry bowl. Spoon about 1/2 to 3/4 teaspoon of melted chocolate onto parchment paper, swirl into a 2-inch disc, and freeze for 15 minutes. Meanwhile, finely chop 1 lb of hulled strawberries and mix with 2 tablespoons of pure maple syrup and 1/8 teaspoon of fine salt. Serve the strawberry salsa alongside the chocolate discs.

What chocolate is best for strawberry dessert chips?

Use high-quality vegan chocolate chips or dark chocolate in the 60 to 70 percent cacao range for the best snap and flavor. This concentration balances the sweetness of the strawberries and maple syrup without being overly rich. Ensure the chocolate is vegan if you want to keep the dessert fully plant-based.

How finely should strawberries be chopped for dessert salsa?

Strawberries should be chopped into very small, uniform pieces about the size of a grain of rice. Using a veggie chopper with the smallest grid makes this quick and consistent. If chopping by hand, use a sharp chef's knife to achieve fine cuts, which helps the salsa hold together without becoming mushy.

Can you make chocolate chips and strawberry salsa ahead of time?

Yes, the chocolate discs can be prepared a few hours in advance or up to a week ahead if stored between parchment paper in an airtight container in a cool, dark place. However, the strawberry salsa should be made immediately before serving. If made too early, the berries release excess juice and make the dish watery.

Strawberry Chocolate "Chips And Salsa"

Ingredients

Scale

Ingredients
1 cup vegan chocolate chips, melted (about ½ cup once melted)
1 lb strawberries, hulled and finely chopped
2 tbsp pure maple syrup
⅛ tsp fine salt
¼ cup crispy quinoa

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Instructions

Instructions
1-Make the chocolate “chips: Make the chocolate “chips.” Melt the chocolate in a completely dry bowl in the microwave for 1.5-2 minutes, then stir until smooth. Add the crispy quinoa if using and stir again. Spoon about ½-3/4 teaspoon of the melted chocolate onto parchment paper and use the back of the measuring spoon to swirl into a thin disc about 2 inches wide. Freeze for about 15 minutes until set. For sturdier chips, double the amount or stack two discs together when serving.
2-Make the strawberry “salsa: Make the strawberry “salsa.” Finely chop the strawberries using the smallest grid on a veggie chopper. If chopping by hand instead, aim for very small pieces. Mix the chopped strawberries with a splash of maple syrup and a pinch of salt.
3-Enjoy: Enjoy! Serve the strawberry “salsa” in a bowl alongside the chocolate “chips.” Feel free to top with coconut whipped cream for a creamy finish!

Last Step:

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Notes

Preparation: 10 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (15 min).

Method: no_cook