Vegan Dessert Charcuterie Board with Chocolate-Covered Strawberries and Pretzels Recipe
Introduction
This dessert charcuterie board is a delightful assortment of sweet treats perfect for sharing or indulging solo. Featuring vegan chocolate-covered strawberries, pretzel rods, and fudgy no-bake brownie truffles, it’s an elegant yet easy-to-assemble dessert that impresses every time.
Ingredients
- Berries, sliced apples or pears, or fruit skewers
- Dark chocolate bars
- Vegan chocolate candies or other bite-sized candies
- Mini cookies or brownies
- Savory snacks (crackers, pretzels, salted nuts)
- Dips, such as vegan Nutella or coconut whip
- Fresh mint (to garnish)
- 1 pound fresh strawberries with stems on, washed and dried
- 6 ounces vegan chocolate chips or dark chocolate bars, chopped finely (for strawberries)
- 8 ounces pretzel rods
- 6 ounces vegan chocolate chips or dark chocolate bars, chopped finely (for pretzel rods)
- 1 cup Medjool dates (about 10 large dates)
- 1/2 cup raw walnuts
- 3/4 cup raw pecans (can substitute almonds)
- 4 tablespoons tahini (can substitute smooth almond or cashew butter)
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 5 tablespoons cacao powder or cocoa powder
- 3-4 ounces vegan chocolate chips or dark chocolate bars, chopped finely (for truffles)
- Freeze-dried raspberries, crushed (optional)
- Shredded unsweetened coconut (optional)
- Cacao nibs (optional)
- Vegan sprinkles (optional)
Instructions
- Step 1: Prepare the vegan chocolate-covered strawberries. Wash and dry the strawberries leaving the stems on. Melt 6 ounces of chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Step 2: Hold each strawberry by the stem and dip into the melted chocolate, swirling to coat. Place on parchment- or wax paper-lined sheet pan. While chocolate is wet, add optional toppings like sprinkles, shredded coconut, or cacao nibs. Let set for about 30 minutes in a cool place.
- Step 3: Make the vegan chocolate-covered pretzel rods. Melt another 6 ounces of chocolate similarly. Dip pretzel rods halfway into the chocolate, rolling to coat evenly. Add optional toppings if desired. Place on lined sheet pan and let chocolate set.
- Step 4: Prepare fudgy no-bake brownie truffles. In a food processor, combine dates, walnuts, pecans, tahini, sea salt, cinnamon, and cacao powder. Blend until a sticky dough forms, adding a drizzle of melted coconut oil if needed.
- Step 5: Roll dough into bite-sized balls and chill in the freezer for 20 minutes. Melt 3-4 ounces of chocolate and dip the chilled balls into it, coating evenly. Roll in optional toppings if desired, then place on lined surface to set.
- Step 6: Assemble the dessert charcuterie board. Start by arranging larger items and bowls for fruits or dips on your board. Fill in with medium and smaller items, using tiny treats to fill gaps. Garnish with fresh mint to finish.
Tips & Variations
- Use fresh fruit in season to keep the board vibrant and flavorful.
- Substitute nuts in the truffles with your favorite variety or seeds for a different texture.
- Add a variety of vegan dips like almond butter or coconut whip to complement the sweets.
- For a gluten-free option, choose gluten-free pretzels and cookies.
- Chill chocolate-dipped items in the fridge to speed up the setting process on warmer days.
Storage
Store any leftover chocolate-dipped strawberries, pretzels, and truffles in airtight containers in the refrigerator for up to 2 days. Allow them to come to room temperature for a few minutes before serving for the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruits besides strawberries?
Yes, sliced apples, pears, or fruit skewers work wonderfully on the board and offer variety in texture and flavor.
How long can I prepare the components in advance?
You can prepare the chocolate-covered strawberries, pretzels, and truffles up to 2 days ahead. Keep them refrigerated and assemble the board just before serving for the freshest presentation.
Print
Vegan Dessert Charcuterie Board with Chocolate-Covered Strawberries and Pretzels Recipe
- Total Time: 1 hour
- Yield: 1 large dessert charcuterie board (serves approximately 6-8) 1x
- Diet: Vegan
Description
Create an elegant and delicious dessert charcuterie board featuring vegan chocolate-covered strawberries and pretzel rods, fudgy no-bake brownie truffles, fresh fruits, and a variety of sweet and savory snacks. This recipe combines easy-to-make components and beautiful presentation, perfect for entertaining or indulging in a luxurious treat.
Ingredients
Scale
Fruit and Garnishes
- 1 pound fresh strawberries with stems on, washed and dried
- Berries, sliced apples or pears, or fruit skewers (as desired)
- Fresh mint, for garnish
Chocolate Coating
- 6 ounces vegan chocolate chips or dark chocolate bars, chopped finely (for strawberries)
- 6 ounces vegan chocolate chips or dark chocolate bars, chopped finely (for pretzel rods)
- 3–4 ounces vegan chocolate chips or dark chocolate bars, chopped finely (for truffles coating)
- Vegan sprinkles, shredded unsweetened coconut, cacao nibs, and freeze-dried raspberries (for decoration)
Fudgy No-Bake Brownie Truffles
- 1 cup Medjool dates (about 10 large dates)
- 1/2 cup raw walnuts
- 3/4 cup raw pecans (can substitute almonds)
- 4 tablespoons tahini (can substitute smooth almond or cashew butter)
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 5 tablespoons cacao powder or cocoa powder
Savory Snacks
- 8 ounces pretzel rods
- Mini cookies or brownies
- Savory snacks such as crackers, pretzels, salted nuts
- Dips such as vegan Nutella or coconut whip
Instructions
- Prepare Vegan Chocolate Covered Strawberries: Wash the strawberries with stems on and dry thoroughly. Melt 6 ounces of vegan chocolate chips or chopped dark chocolate using a double boiler on the stove or by microwaving in 30-second intervals, stirring after each.
- Dip Strawberries in Chocolate: Hold the stem of a strawberry and dip it into the melted chocolate, swirling to coat generously. Place dipped strawberries on parchment or wax paper-lined sheet pan. Optionally, sprinkle with vegan sprinkles, shredded coconut, or cacao nibs while chocolate is still wet. Let rest for about 30 minutes until set. Store in fridge up to 2 days.
- Prepare Vegan Chocolate Covered Pretzel Rods: Melt another 6 ounces of chocolate similarly. Holding one end of each pretzel rod, dip and roll it until well coated. Place on parchment or wax paper-lined sheet pan. Optionally, decorate with toppings while chocolate is wet. Allow to set.
- Make Fudgy No-Bake Brownie Truffle Dough: Combine 1 cup Medjool dates, 1/2 cup raw walnuts, 3/4 cup raw pecans, 4 tablespoons tahini (or nut butter), 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon, and 5 tablespoons cacao powder in a food processor. Blend until a sticky dough forms. Add a drizzle of melted coconut oil if needed to achieve stickiness.
- Form and Chill Truffles: Roll dough into bite-sized balls and chill in the freezer for 20 minutes.
- Coat Truffles: Melt 3-4 ounces vegan chocolate. Roll chilled balls in melted chocolate, then optionally coat with freeze-dried raspberry dust, shredded coconut, cacao nibs or sprinkles. Place on parchment or wax paper to set.
- Assemble Dessert Charcuterie Board: Arrange larger elements first on a cutting board or platter, including bowls with fruits and candies. Fill in medium and small items such as cookies, savory snacks, and dipped pretzels, ensuring even distribution. Fill any gaps with smaller items or garnishes. Add fresh mint for a finishing touch.
Notes
- Store vegan chocolate covered strawberries in the fridge and consume within 2 days for best freshness.
- Use good quality vegan chocolate for best melting and coating results.
- When melting chocolate in the microwave, stir thoroughly to avoid burning.
- Dates should be soft and pitted for easy processing in the truffle dough.
- If the truffle dough is not sticky enough, add melted coconut oil one teaspoon at a time to improve texture.
- The assembly of the charcuterie board can be customized with seasonal fruits and preferred snacks.
- Keep all chocolate-coated items on parchment or wax paper to prevent sticking while setting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: dessert charcuterie board, vegan chocolate covered strawberries, vegan pretzel rods, no bake brownie truffles, vegan dessert platter
