Strawberries ‘n Cream Chocolate Cups


Though I’m not the best at remembering to create recipes for every holiday, Valentine’s Day isn’t one that I let slide. Something about the hunger-inducing red theme and celebration of all things chocolate makes it impossible to ignore. And this year, I teamed up with Pascha Organic Chocolate to create these decadent Chocolate Cups filled with an easy but impressive, from-scratch Strawberry Cream.

Rich, decadent Strawberries 'n Cream Chocolate Cups - easy, homemade strawberry-infused vanilla whip piped into dark chocolate cups for a simple but dazzling dessert! (naturally dairy-free, gluten-free, soy-free, vegan, optionally paleo)

This recipe was inspired by a trick that I learned from the talented Cat Ruehle. She uses freeze-dried fruit to infuse flavor without moisture – brilliant! A sweet, strawberry-infused cream was definitely the first item up on my Valentine agenda, and what better way to enjoy it than in dark chocolate cups!

I’m not much of a cake girl – in fact I prefer to enjoy sweet dairy-free whips as “undiluted” as possible. I’ve been known to frost graham crackers, but chocolate seems like a tastier medium, don’t you think? I liken these chocolate cups to whipped frosting shots, but with an edible delivery system! And the beauty: you can choose semi-sweet for a milkier, more indulgent treat on up to pure dark for bittersweet contrast. I took the middle ground, and used 85% cacao chips.

Rich, dreamy Strawberries 'n Cream Chocolate Cups - easy, homemade strawberry-infused vanilla whip piped into dark chocolate cups for a simple but dazzling dessert! (dairy-free, gluten-free, soy-free, vegan, optionally paleo)

Keep in mind, when making a recipe that uses only a handful of ingredients, the quality of those foods is oh-so important. As mentioned in the recipe, make sure to use full fat coconut milk or cream that sets up into a very thick cream. Brands that have too many stabilizers will stay liquid. Purity = creamy goodness.

Also, you really want to use top notch chocolate. Pascha Organic is my current favorite, as not only is it dairy-free and available in whatever cacao percentage suits my mood, it’s also certified fair trade, organic, non-GMO and has an amazing, pure taste.

Rich, decadent Strawberries 'n Cream Chocolate Cups - easy, homemade strawberry-infused vanilla whip piped into dark chocolate cups for a simple but dazzling dessert! (naturally dairy-free, gluten-free, soy-free, vegan, optionally paleo)

Special Diet Notes & Options: Strawberries ‘n Cream Chocolate Cups

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian and top food allergy-friendly. Just make sure you choose a pure brand of chocolate like Pascha, which is free of soy lecithin, made in a top allergen-free facility and certified vegan.

Make Paleo Chocolate Cups w/ Pascha Organic 100% Cacao Chocolate ChipsFor paleo strawberry cream chocolate cups, use coconut sugar in place of the powdered sugar. However, place it in your spice grinder with the strawberries to powder. Also, opt to use 100% unsweetened chocolate chips (you can add a few drops of alcohol-free stevia to the melted chocolate, if desired).

As referenced above, this post is sponsored by Pascha Organic Chocolate, but only because I asked them to. I really do love their chocolate!

Strawberries 'n Cream Chocolate Cups
Prep time
Total time
See the note at bottom before diving in! This recipe is really easy, but it is best to pop the coconut milk / cream in the refrigerator the day before you plan to make it. While you're at it, pop the mixing bowl and beaters in the refrigerator, too.
Serves: 16 to 18 chocolate cups
  1. Melt the chocolate with the shortening, preferably using this method.
  2. Brush half of the chocolate on the sides and bottoms of silicone mini-muffin cup or candy molds (these will provide the easiest release, I do not recommend paper liners or metal tins!). Chill while you prepare the strawberry cream.
  3. Place the strawberries in a spice grinder and whiz until powdered. If there are a few little specks remaining, not a worry.
  4. Place the chilled coconut cream in a mixing bowl (chilled if possible), along with the powdered strawberries, sugar, vanilla and salt. Beat with a hand mixer until fully incorporated, thick and just a little fluffy. Cover and chill while you finish the chocolate cups.
  5. Brush the rest of the chocolate on the chocolate cups to make them a little thicker / stronger, and return to the refrigerator for 10 minutes.
  6. Scoop the strawberry cream into a piping bag and pipe into the chocolate cups. If desired, garnish with chocolate shavings. Cover and chill until ready to serve.
Chilled Coconut Cream: Pour full-fat coconut milk or coconut cream from two cans/packages into a container. Cover and chill overnight. When ready to use, scoop 1½ cups of the thick cream from the top. Do not use any liquidy coconut milk - it will not whip. To get the thickest cream with pure ingredients, I use So Delicious Culinary Original Coconut Milk.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This recipe looks delicious, but it there any way these could be made without palm oil shortening? I’d prefer not to use something responsible for so much environmental destruction.

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  6. I’ve got to get my hands on some of this chocolate! These are lovely, we’re totally on the same page today Alisa – strawberries and chocolate ๐Ÿ™‚

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  9. Freeze dried fruit!? That is GENIUS! I’ve been thinking about making a strawberry coconut whipped cream, but every time I’ve tried it just falls flat from the added moisture. I think you just solved my dilemma ๐Ÿ™‚

  10. I LOVE the sound of these, and they are a perfect treat for Valentines! I also love the freeze dried fruit trick – I have never thought of that before, and I use freeze dried fruit often for the vibrant flavor.

    we are traveling for Valentines weekend, so I may have to make these a few days ahead as an early surprise!

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