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Home » Dessert » Vegan Chocolate-Covered Strawberries

October 16, 2014

Vegan Chocolate-Covered Strawberries

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Mexican Hot Chocolate-Covered Strawberries

lusty
[luhs-tee]

adjective

1. full of or characterized by healthy vigor
2. hearty, as a meal
3. spirited; enthusiastic

synonyms

1. robust, strong, sturdy, stout

vegan
[vee-guh n]
noun

1. a vegetarian who omits all animal products from the diet

A lusty vegan, according to Ayindé Howell and Zoë Eisenberg, are vegans who are looking for love. In their newly titled The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them, they explore the connection between food and relationships—specifically focusing on vegans dating omnivores and vice versa—and present advice and recipes on how to help bridge that gap.

Mexican Hot Chocolate-Covered Strawberries

So why is this important … it’s just food, right?

Wrong. Ayindé and Zoë will not only tell you why, but also describe their own personal experiences of being a vegan dating an omnivore, and share what they’ve learned along the way.

The Lusty Vegan, by Ayinde Howell and Zoe Eisenberg

Ayindé, a life-long vegan, chef and founder of ieatgrass.com and Zoë, a writer, certified holistic health counselor and founder of sexytofu.com, have one thing in common: neither have dated another vegan. So who is this book written for: omnivores or vegans?

Both! If you are an omnivore, TLV will give you tips on “how to handle your vegan” (heh) and, if you are vegan, it will give you advice on how to coexist peacefully with your new omnivore friend.

Mexican Hot Chocolate-Covered Strawberries

In addition to sharing experiences and advice, TLV also presents recipes designed to delight omnivore partners with an emphasis on not trying to “convert” or “change” them, but to show that vegan food isn’t all steamed tasteless greens and brown rice. How does Moroccan Tempeh Chermoula, Seitan Kabobs with Sangria Tomato Salad, White Mushroom Truffle Gravy and Devil’s Pot Pie sound? And to finish? Care for Spiced Peach and Plum Cobbler, Lemon Meringue Chia Pudding, or Mexican Hot Chocolate-Covered Strawberries? (Recipe below!)I’m a firm believer that there is a strong connection between food and sensory memories, and I love that TLV recognizes and discusses that in detail. Food and cooking not only offers nourishment, but also a unique opportunity to connect with another through creating experiences, establishing bonds and forming memories … and isn’t that what relationships are all about in the first place?

Curious and hungry for more? The kind folks over at Vegan Heritage Press are offering one free copy of The Lusty Vegan through this post!

To enter, just leave a comment below that includes a vegan dish you’ve made for non-vegans that they’ve loved. Or, if you’ve dated an omnivore as a vegan or a vegan as an omnivore and have a piece of advice for others, please share it! Either or both comments will enter you into the drawing. I’ll announce the winner on October 23.

Please leave your email or some way to contact you in case you are the winner. Shipping is limited to the US only. Good luck!

Congrats to Laura, winner of this giveaway … thanks to everybody who entered!

Mexican Hot Chocolate-Covered Strawberries
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Mexican Hot Chocolate-Covered Strawberries

Table of Contents

  • Mexican Hot Chocolate-Covered Strawberries
    • Description
    • Ingredients
    • Instructions

Mexican Hot Chocolate-Covered Strawberries


  • Author: ayindé howell and zoë eisenberg
  • Total Time: 8 minutes
  • Yield: 2-4 servings
Print Recipe
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Description

(From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.)

The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness.


Ingredients

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

Instructions

  1. Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the chocolate, stirring with fork or whisk so it melts evenly and doesn’t burn. Add the cinnamon, cayenne, and salt. When fully melted, remove from the heat to prevent burning.
  2. Holding the strawberries by the stem end, dip them in the melted chocolate, coating them on each side.
  3. Place the dipped strawberries on the prepared cookie sheet and refrigerate for at least 30 minutes to set the chocolate, or until ready to serve.
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes

Did You Make This Recipe?

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Mexican Hot Chocolate-Covered Strawberries

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Filed Under: Chocolate, Dessert Tagged With: fruit

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Reader Interactions

Comments

  1. veggielawyer says

    October 16, 2014 at 2:16 pm

    My husband ate meat when we started dating, but became vegetarian on his own because he enjoyed my cooking. I think there's a dating tip in there somewhere. Maybe it's that good food (and a lack of preachy ness) can bridge differences.

    Reply
    • erinwyso says

      October 21, 2014 at 3:56 pm

      veggielawyer, I completely agree, thanks!

      Reply
  2. Amanda J says

    October 16, 2014 at 2:18 pm

    My best friend is not vegan, but she loooooves my chickpea salad with Just Mayo… and my bean chili… and my cauliflower steaks… and oven-dried herb tomatoes… and chickpea tacos…

    With omnivorous friends and dating partners, preparing and sharing delicious vegan food makes it so everyone wins.

    Reply
  3. zazazu says

    October 16, 2014 at 4:14 pm

    People always love my stuffed bell peppers. Yum!

    msred5 at gmail dot com

    Reply
  4. Jody says

    October 16, 2014 at 4:44 pm

    New Farm Mac and Cheeze is a dish that all my non vegan friends/family always enjoy!

    Reply
  5. Luches says

    October 16, 2014 at 5:54 pm

    The Skinny Bitch Beef Stew is loved by my carnovore friends (available online!).

    Reply
  6. Nileta Jackson says

    October 16, 2014 at 5:59 pm

    My FIL loved my fake meatballs– he called them haha balls.

    Reply
  7. Steve Lassoff says

    October 16, 2014 at 6:01 pm

    Yum! Spicy chocolate dipped strawberries! Sounds great! I am building a community of vegans and would love for you to hop over to http://www.wedigfood.com and leave a recipe or restaurant review. Thanks!

    Reply
  8. Kat Bell says

    October 16, 2014 at 6:27 pm

    My omnivore roommate loves my vegan Brunswick Stew, Pad Thai, and (oddly enough) baked tofu with spicy peanut sauce.

    Reply
  9. Candice Ware says

    October 16, 2014 at 6:38 pm

    I made this: http://keepinitkind.com/bake-chocolate-peanut-butter-tart/
    No Bake Chocolate Peanut Butter Tart for everyone at my house worming party and I almost didn't get a bite! Mind you my hole party food was vegan and it was really enjoyed! Now my mom tells people that vegan food is good 🙂 love it

    Reply
    • erinwyso says

      October 21, 2014 at 3:57 pm

      I still need to make that — Kristy always comes up with the best ideas!

      Reply
  10. Anonymous says

    October 16, 2014 at 7:16 pm

    My family always enjoy cheesy enchiladas or Susan's Spinach Tofu Lasagne. My father in particular loves scrambled tofu and Chickpea Cutlets. If looking for something sweet Vegan with a Vengeance's Macadamia Carrot Cake is a showstopper.
    Chely
    pepitajobo {AT} icloud {DOT} com

    Reply
  11. Vegan Quaker says

    October 16, 2014 at 7:29 pm

    I've been a vegan for 20 years and with my omnivorous husband for 19. His favorite things that I make are chole, an Indian chickpea dish, and Southern food (turnip greens, black-eyed peas, and cornbread). He also likes to tell people that I've mastered the art of vegan, high-altitude baking.

    Reply
  12. Jan Scholl says

    October 16, 2014 at 8:58 pm

    I'm never sure if the omni (husband of 42 years) likes anything. He eats it but makes no comment other than a burp. But I did make an Indian dish once with plantains he sorta said was OK.

    Reply
  13. Lydia Claire says

    October 16, 2014 at 9:43 pm

    It's not necessarily a dish but I introduced an omni friend to TVP and she loves it. She adds it to any dish with ground meat to bulk it up. It's a start. =)

    Reply
  14. sarahhhhhh says

    October 16, 2014 at 11:50 pm

    lentil tacos!

    Reply
  15. Rebecca says

    October 17, 2014 at 12:22 am

    My non vegan brother in law loves when I make nutritional yeast garlic bread, he's also a huge fan of Julie Hasson's chocolate chip cookies from Vegan Diner.

    Reply
  16. Lauryn Linley says

    October 17, 2014 at 12:47 am

    I've always had luck making my fiancee vegan baked goods…his favorite treat I've ever made is a Double Chocolate Chip Cranberry Muffin!

    Reply
    • Lauryn Linley says

      October 18, 2014 at 4:29 pm

      I forgot to leave my email!

      Tapdanz85@aol.com

      Thanks so much!

      Reply
  17. Bobbie || the vegan crew says

    October 17, 2014 at 1:52 am

    Penne vodka — classic comfort food!
    bobbie@thevegancrew.com

    Reply
  18. Liliana Pardo says

    October 17, 2014 at 2:19 am

    I became a vegan in May 2010. That same year I went back to my country, Colombia, to spend the holidays with my family. When they found out I was vegan they thought I had gone insane; so to prove them wrong I decided to cook a meatless meatloaf made with mushrooms, tofu, eggplant, and oatmeal oats for New Year's Eve dinner. Everyone loved it and had a second piece of it instead of the caramelized ham and the turkey, and asked me for the recipe 🙂

    Reply
    • Liliana Pardo says

      October 21, 2014 at 5:08 am

      Here is my email: limepabe@gmail.com

      Reply
    • erinwyso says

      October 21, 2014 at 4:01 pm

      I love to hear stories like this! Showing (feeding others) is the best way to promote vegan food!

      Reply
  19. thevioletfern.com says

    October 16, 2014 at 11:10 pm

    I haven't been Vegan very long (going on 10 months – wish I became V years ago!!!), but I have learned so much about cooking by becoming Vegan. I'm not sure if I've successfully impressed my family with Vegan doughnuts but I have brought Vegan cheeses to art receptions and they have been well received! I'm always disappointed to not have any leftovers for moi. I hope to experiment more with making homemade Vegan cheeses.

    Reply
    • erinwyso says

      October 21, 2014 at 3:59 pm

      Not having any vegan leftovers is always a good sign!

      Reply
  20. Magic and Mayhem says

    October 17, 2014 at 2:29 pm

    My chili is a big hit with everybody, vegans and non-vegans.

    Reply
  21. Marissa says

    October 17, 2014 at 3:53 pm

    I've had major success with pumpkin pie brownies, coconut milk curry, and black bean burgers. (actgrl2991@aim.com)

    Reply
  22. Amber E says

    October 17, 2014 at 3:54 pm

    Pasta with green veggies (usually kale, collards, or mustard ) with red pepper and any other veggies you fancy tossed with a garlicky nutritional yeast sauce has been a hit with folks who profess to dislike what they associate with "vegan food". I usually add some cayenne pepper or srirracha. Amberellering@gmail.com

    Reply
  23. Kimberly says

    October 17, 2014 at 5:10 pm

    Vegan stroganoff from The Gentle Chef cookbook has been a huge hit with my omnivore relatives. kimberlyjansen_nc@yahoo.com

    Reply
  24. Barbara Clark says

    October 17, 2014 at 7:33 pm

    I made some Dill Havarti and Pepper Jack cheese from the Non-Dairy Evolution cookbook for my Mom and she LOVED them. I think that was pretty good since she was born and bred in Wisconsin where I think loving milk products is part of your DNA.

    Reply
    • erinwyso says

      October 21, 2014 at 4:02 pm

      I will have to try that recipe, Barbara. Thanks for sharing!

      Reply
  25. Ali K says

    October 18, 2014 at 12:48 am

    I love to make vegan muffins (such as the cranberry/orange muffins from Vegan Brunch) for mixed gatherings.

    Reply
  26. Corrine Greenfield says

    October 18, 2014 at 5:39 am

    Vegan chili is always an easy to make favorite for everyone!

    Reply
  27. farmersmarketvegan says

    October 18, 2014 at 10:05 am

    My father ADORED anything with seitan…and now he's vegan! (Still loves seitan.) 🙂

    Reply
  28. Jennifer says

    October 18, 2014 at 7:42 pm

    I remember in college I went vegan Sophomore year. I shared a house with three other people. One girl was dating a guy who was into biking and bought her a used bike for her to use. But it was too big, and being in college I really wanted it, you know for free. He agreed to give it to me if I made him a vegan meal, since he had no clue what I would make. I really blew him away with a chickpea curry pot pie from How It All Vegan. He thought I was going to make him a salad, or just some roasted veggies. For awhile it became my go-to "wow-em" dinner. Now I feel like all my meals are omnivore friendly.

    Reply
    • erinwyso says

      October 21, 2014 at 4:03 pm

      Jennifer, I love this!

      Reply
  29. sa collins says

    October 19, 2014 at 7:20 pm

    Spaghetti noodles with olive oil, garlic, basil and red pepper flakes.

    Reply
  30. Amanda Jackson says

    October 19, 2014 at 9:30 pm

    Jackfruit Carnitas from Vegan Sandwiches Save the Day. My dad thought it was pulled pork and argued with me when I told him it wasn't. 🙂

    Thanks!
    ajacks2324@gmail.com

    Reply
    • erinwyso says

      October 21, 2014 at 4:04 pm

      That reminds me I still need to try those! Yes, jackfruit is disturbingly porky, I love that your dad wanted to argue about what it was!

      Reply
  31. Diana says

    October 20, 2014 at 5:20 am

    Sauteed potatoes and cabbage with mustard seeds always go over well…?

    Reply
  32. Olive and Oud says

    October 20, 2014 at 11:21 am

    Rather than using meat substitutes, I focus on highly-seasoned whole foods like curries, and I up the fat content with nuts, avocados, coconut or olives.

    I'm married to an omnivore. Sometimes he eats whatever I make, and sometimes he augments my dishes with his own creations. We each have our own cutting boards and sections of the kitchen counter, and we often prepare food side-by-side after work.

    Thank you for the giveaway! lnatusch@yahoo.com

    Reply
  33. Ashley says

    October 20, 2014 at 4:47 pm

    I recently made an awesome roasted eggplant/tomatoes/basil dish that my non-vegan friends loved! Thanks for this giveaway!

    Reply
  34. morestomach.com says

    October 21, 2014 at 1:02 pm

    i once brought in a tofu-based peanut butter pie into the office and it blew my coworkers' minds. admittedly, i didn't tell them until after they licked their plates…

    PS. we're going to Vegan Soul Fest this weekend and apparently the Lusty Vegans are going to be there!

    Reply
    • erinwyso says

      October 21, 2014 at 4:07 pm

      Lan, I like to do that too, since minds are usually made up about food once it's labelled "vegan." Have a blast at Vegan Soul Fest, it looks like a great event! Hope you get to meet the authors!

      Reply
  35. Anonymous says

    October 22, 2014 at 2:58 pm

    Peanut butter chocolate dessert! Line a pan with peanut butter mixed with confectioner's sugar (vegan) and non-dairy margarine.melt non-dairy chocolate chips with a little bit of oil in the microwave. Cover peanut butter with chocolate. Put in fridge. Simple and delicious. Yum! lol411@ymail.com

    Reply
  36. Randy and Shauna says

    October 22, 2014 at 3:21 pm

    My husband loves kale and portabello tacos with chipotle cashew cream. And, my 6 year old daughter loves pesto cauliflower pasta with breaded tofu. Yum! Cookbook looks awesome! Shaunaschultz@yahoo.com.

    Reply
  37. Anonymous says

    October 22, 2014 at 5:42 pm

    I challenged myself to make a vegan version of my Italian grandma's stuffed cabbage. Replicating the ground beef filling was key…ended up using finely diced onions, green peppers, and mushrooms with garlic and slightly smushed cooked lentils. Baking them in a vegan version of Grandma's all-day Sunday marinara and serving over a cauli-potato mash made them a hit with my super carnivorous father and brother. My dad requests it now whenever I'm home visiting…which just makes me smile. shellsehrk@hotmail.com

    Reply
  38. Karen Delaney says

    October 22, 2014 at 7:25 pm

    I make a wicked good oatmeal-walnut burger that I serve on a homemade bun with homemade mustard and ketchup.

    Reply
  39. Karen Delaney says

    October 22, 2014 at 7:31 pm

    forgot to leave my email karengdelaney (at} yahoo {dot} com

    Reply
  40. Jojabab says

    October 22, 2014 at 9:50 pm

    I made a butternut squash curry for a memorial service gathering. People raved about and went back for seconds and thirds. Many people asked for the recipe.

    Reply
  41. Kimberly Angel says

    October 23, 2014 at 9:20 pm

    I am trying to switch over to vegan eating, and love the shepherd's pie recipe on the Fat Free Vegan blog site. I use the French green lentils specifically because of their peppery taste and less mushiness, and my meat and potatoes husband usually goes back for seconds. I am always looking for those rock star recipes that we both like.

    Reply
  42. Sarah says

    November 20, 2014 at 5:52 pm

    Right now, I'm living vegetable curry dishes. They're warm and a little spicy, enough to warm up anyone with 7ft of snow outside!!

    Reply

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