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
