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Chocolate Strawberry Crunch Bites

  • Author: Michelle
  • Total Time: 75 mins
  • Yield: 3 servings 1x
  • Diet: Gluten Free


  • 1/2 cup dairy-free chocolate chips
  • 2 tsp coconut oil
  • 1/2 tsp vanilla extract
  • 3 tbsp puffed quinoa
  • Pinch of salt
  • 23 large strawberries, sliced


  1. Combine the chocolate chips and coconut oil in a glass bowl and melt in the microwave in 20-second intervals, stirring every interval, or melt over a double boiler.
  2. Stir the puffed quinoa, salt, and vanilla into the melted chocolate.
  3. Spoon a large spoonful of chocolate into the mold (I use this). Gently tap the mold on the table a few times and remove any air bubbles, and to even out the chocolate.
  4. Top each chocolate with a strawberry slice.
  5. Transfer to the fridge and allow to harden for about an hour, or until totally solid.
  6. Carefully remove from the mold and enjoy! Keep chilled for about a day.


To make AIP-


  • Serving Size: 1 serving
  • Calories: 266
  • Fat: 16.7g
  • Carbohydrates: 28.5g
  • Fiber: 3.3g
  • Protein: 3.4g