Chocolate Covered Strawberry Chia Cups (Printable Version)

No-bake sweet treat with strawberry chia pudding and dark chocolate shell

# What You'll Need:

→ Strawberry Chia Pudding

01 - 1 cup fresh strawberries, hulled and chopped
02 - 1 cup unsweetened almond milk
03 - 2 tablespoons maple syrup
04 - 1 teaspoon vanilla extract
05 - 1/4 cup chia seeds

→ Chocolate Shell

06 - 1 cup dark chocolate chips
07 - 1 tablespoon coconut oil

→ Topping

08 - 2 fresh strawberries, sliced
09 - 1 tablespoon freeze-dried strawberry pieces

# How To Make:

01 - Combine strawberries, almond milk, maple syrup, and vanilla extract in a blender. Blend until completely smooth.
02 - Transfer mixture to a bowl. Whisk in chia seeds until thoroughly combined and evenly distributed.
03 - Cover and refrigerate for at least 2 hours until thickened to pudding consistency. Stir once after 30 minutes to prevent seeds from clumping.
04 - Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and glossy.
05 - Spoon a thin layer of melted chocolate into 6 silicone muffin cups or paper-lined muffin tins. Tilt cups to coat sides partially if desired. Freeze for 5 minutes until set.
06 - Layer 2 to 3 tablespoons of strawberry chia pudding into each cup over the chocolate base.
07 - Pour remaining melted chocolate over each cup to completely cover the chia layer.
08 - Freeze for 15 to 20 minutes until chocolate is firm and set.
09 - Remove cups from molds. Top with fresh strawberry slices or freeze-dried strawberry pieces if using. Serve chilled.

# Expert Advice:

01 -
  • The chocolate shell creates this satisfying snap that gives way to an almost mousse-like strawberry filling
  • They look like something from a fancy chocolatier but take fifteen minutes of active work
  • Keep a stash in your freezer for when that 8pm dessert craving hits but you want something thats actually kind of wholesome
02 -
  • The chocolate shell will develop condensation if you leave these at room temperature too long. Serve them straight from the fridge or freezer.
  • Silicone muffin cups are infinitely easier to work with than paper liners. The chocolate peels away cleanly and you can reuse them forever.
  • If your chocolate seizes while melting, whisk in a tiny bit more coconut oil until smooth again. This has saved me twice.
03 -
  • Use a teaspoon to spoon the melted chocolate into the molds instead of pouring, it gives you much more control
  • Work quickly once you start assembling since the chocolate begins setting up as soon as it hits the cold pudding

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