Chocolate Strawberry Cups made with Cacao Fruit Dark Chocolate Wafers
It's hot outside, and you want a simple but tasty treat. These homemade chocolate strawberry cups are easy to make and taste great. These snacks are made with only a few healthy ingredients and are topped with Santa Barbara Chocolate's Cacao Fruit Dark Chocolate Wafers. The tart strawberries and smooth chocolate make for a great combination.
This no-bake dessert is vegan, gluten-free, and free from processed ingredients — ideal for anyone wanting to serve a homemade snack without turning on the oven. The texture is rich and soft, with a pleasant coconut chew, and each bite offers a natural sweetness that pairs beautifully with dark chocolate.
A Closer Look at What You’ll Need
Ingredients List
Here’s what goes into making these summer-ready strawberry cups:
- ½ cup frozen strawberry purée
You can blend frozen strawberries in a high-speed blender or food processor until smooth. There’s no need for added sugar — the berries provide enough flavor on their own. - 1 cup coconut flakes
Look for unsweetened flakes for better control of the sweetness level. They give the base a pleasant chew and a bit of body. - ⅛ cup coconut butter
This helps bind the mixture and contributes to the creamy consistency. Coconut butter also firms up well when chilled. - 1 tablespoon lemon juice
Lemon brings brightness and a little acidity, balancing out the sweetness of the strawberry and chocolate. - ½ cup cacao fruit dark chocolate wafers
These are melted and poured over the strawberry-coconut base to form the chocolate top. The cacao fruit chocolate from Santa Barbara Chocolate contains both cocoa and cacao fruit pulp — giving it a slightly fruity profile with a clean finish.
How to Make Chocolate Strawberry Cups
Step-by-Step Instructions
Step 1: Prepare the Strawberry Layer
The coconut flakes, strawberry purée, coconut butter, and lemon juice should all be combined in a mixing basket. Blend thoroughly by stirring. It should resemble cookie dough in texture—slightly firm but scoopable.
Step 2: Add to Molds and Freeze
Spoon the mixture into small silicone molds or mini muffin liners. Press down gently to smooth the top. Place the molds in the freezer for 30–40 minutes, or until the base is firm.
Step 3: Melt the Chocolate
Melt the Cacao Fruit Dark Chocolate Wafers in a double boiler while the base is setting. Melt and smooth the chocolate in a saucepan over low heat, stirring occasionally.
Step 4: Add the Chocolate Layer
Remove the frozen strawberry bases from the freezer and pour a layer of melted chocolate over each cup. Use the back of a spoon to spread evenly.
Step 5: Chill Again Before Serving
Place the cups in the refrigerator for about 20 minutes, allowing the chocolate to firm up. Once set, pop them out of the molds and enjoy.
Why Cacao Fruit Chocolate Works Well
Cacao Fruit Dark Chocolate Wafers from Santa Barbara Chocolate combine cocoa with cacao fruit for a naturally sweet and slightly tart chocolate. The chocolate enhances the strawberry flavour without overpowering it, and the two fruits go hand in hand.
Traditional dark chocolate contains cocoa mass, cocoa butter, and sugar. Cacao fruit chocolate incorporates more of the cacao pod, including the pulp (which is typically discarded in standard chocolate production). The extra cacao fruit adds subtle tropical notes and creates a more complex flavour.
The result? A chocolate that doesn’t need artificial flavors or sweeteners — just good ingredients and care in processing.
Tips for Serving and Storage
Serving Suggestions
These cups are perfect as an afternoon snack, a party platter addition, or a casual dessert after a light meal. Their small size makes them easy to portion and ideal for sharing.
Want a little extra texture? Add chopped almonds or chia seeds to the base mixture. You can also top the chocolate layer with a pinch of sea salt, shredded coconut, or freeze-dried berries for more visual appeal.
Storage Notes
- Refrigerator: Keep the finished cups in an airtight container in the fridge for up to 5 days.
- Freezer: Store them frozen in a zip-top bag or sealed container for longer shelf life. Allow them to thaw at room temperature for 5–10 minutes before serving.
Because of the coconut butter and strawberry base, they hold their shape well but may soften if left out too long in warm weather.
About the Recipe Creator
This plant-based recipe was created by Ligia of Ligia’s Fresh Bites, a home cook and content creator who shares vegan, gluten-free recipes designed to be simple and flavorful. She is often joined in the kitchen by her daughter, and together they create accessible food for those following plant-forward lifestyles.
Freezer: Store them frozen in a zip-top bag or sealed container for longer shelf life. Allow them to thaw at room temperature for 5–10 minutes before serving.
If you’re looking for more vegan chocolate ideas or healthy sweets, follow Ligia on Instagram at @ligiasfreshbowls.
Make It Your Way
One of the great things about these strawberry cups is how adaptable they are. You can:
- Substitute mango or raspberry purée instead of strawberry
- Use Santa Barbara Chocolate’s 72% Dark Couverture Wafers for a more intense cocoa flavor
- Add a thin layer of nut butter between the fruit and chocolate for extra richness
The key is to start with high-quality ingredients. With real cacao fruit chocolate and naturally sweet strawberries, you don’t need much to make something memorable.
