Strawberries with Dairy-Free Cocoa Whip and Chocolate Crisps


Strawberries with Dairy-Free Cocoa Whip and Chocolate Crisps

The seasons are like food vacations for my palate, producing new and delicious fruits and vegetables that I get to look forward to every few months (if only I could take real vacations that often!). I’m always excited to see the sales emerge for nectarines and plums in summer, apples and squash in fall, cruciferous veggies in winter, and brilliantly red cherries and strawberries in spring.

Strawberries with Dairy-Free Cocoa Whip and Chocolate Crisps

It’s a win-win-win really. Eating seasonally lets you …

  • Enjoy delicious produce when it tastes best
  • Find good prices since the crops are more abundant
  • Reap the benefits of more nutrients – when in season, fewer pesticides are needed,
    and the produce is produced domestically (or even locally!) – since it doesn’t have
    to travel as far, it makes it to your plate more quickly and allows less time for the
    valuable goodies like antioxidants to fade away.

Honestly, I wasn’t expecting to see such incredible strawberries until May, but California is already rewarding us with a pretty sweet crop. We’ve been enjoying their deliciousness straight up, but I also can’t resist topping them with some homemade dairy-free whipped “cream,” as I am a sucker for dairy free desserts. They are amazing with a simple dollop, but why not up the ante with chocolate?

Strawberries with Dairy-Free Cocoa Whip and Chocolate Crisps

The dairy-free whipped “cream” recipe below is spiked with a mellow dose of cocoa powder and everything is topped with delicious chocolate crisps. Seriously, you do not want to skip the chocolate crisps! They are amazing – in fact, I couldn’t resist sneaking pieces of the leftovers.

Strawberries with Dairy-Free Cocoa Whip and Chocolate Crisps

YIELD: Makes 4 servings
DIET TYPE: Dairy-free, Gluten-free, Peanut-free


  • 1/2 cup dark or semi-sweet dairy-free chocolate chips
  • 1 teaspoon coconut oil or palm shortening
  • 3/4 cup Erewhon Buckwheat & Hemp Cereal, Erewhon Crispy Brown Rice Cereal,
    or a combination of both (I like the combo!)
  • 1 cup coconut cream
    (see note below – you will need 1 to 2 cans of full-fat coconut milk or coconut cream)
  • 3 to 4 tablespoons powdered sugar
  • 4 teaspoons cocoa powder, or more to taste
  • 3/4 teaspoon vanilla extract
  • 1 lb fresh strawberries, hulled and quartered


  1. Melt the chocolate chips with the oil or shortening in a double broiler or in the microwave in 30 second intervals. If using the microwave, stir vigorously between the intervals and heat them just until they melt to avoid scorching (typically just 1 to 1-1/2 minutes total).
  2. In a medium-sized bowl, combine the melted chocolate with the cereal until the cereal is completely coated. It should just cover it all. Spread the mixture out on parchment paper or a silicone baking mat and stick it in the freezer to chill while you prepare the rest.
  3. Place the coconut cream, powdered sugar, cocoa, and vanilla in a mixing bowl (it helps if you use a metal bowl and beaters, and prechill them in the freezer). Whip for 1 to 2 minutes, or until creamy and fluffy. It will still look a little heavy, but should taste quite light and it should not be runny. If it is a little runny, you can freeze it for 10 to 15 minutes and then whip again. Feel free to adjust the cocoa powder and sweetener to taste.
  4. Remove the chocolate crisps from the freezer and break it up.
  5. Divide the strawberries between four bowls, top with the cocoa whip, and sprinkle on as many chocolate crispies as you like … and indulge.

Coconut Cream Note: To extract this thick whip, let a can of regular full-fat coconut milk settle (again, this is canned coconut milk – the stuff in the carton will not work! Nor will the stuff labeled as “light” work). Open and skim off the thick and rich cream. It behaves just like dairy cream, but with a hint of fresh coconut. I use Golden West and Thai Kitchen brands most of the time.


More Sweet Strawberry Recipes to enjoy eating seasonally this spring:
Healthy “Cheesecake” Grahamwiches

Strawberry Frangipane Tart

Marla’s Strawberry Banana Breakfast Bake

Alisa photoBe well!

Alisa signature


Check out my latest posts here