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Mexican Hot Chocolate-Covered Strawberries

Mexican Hot Chocolate-Covered Strawberries


  • 1 3 ounce block semi-sweet dark chocolate, chopped or grated
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1 pound strawberries, cleaned


  1. Line a baking sheet with parchment paper and set aside. In a small saucepan, melt chocolate, stirring with fork or whisk so it melts evenly and doesn't burn. Add cinnamon, cayenne, and salt. When fully melted, remove from heat to prevent burning.
  2. Holding strawberries by stem end, dip them in melted chocolate, coating them on each side.
  3. Place dipped strawberries on prepared cookie sheet and refrigerate for at least 30 minutes to set chocolate, or until ready to serve.


  • Recipe from The Lusty Vegan, a Cookbook and Relationship Manifesto for Vegans and the People Who Love Them

Nutrition Information

Per serving: 196 kcal cal., 6 g fat (3.5 g sat. fat), 22 g carb., 4 g fiber, 17 g sugar. Percent Daily Values are based on a 2,000 calorie diet


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