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These DIY dairy-free chocolate cups are the perfect Valentine’s Day treat!

Valentine's Day Strawberry Chocolate Cups

Makes 6 large cups or 18 mini cups


  • 1 bag dehydrated strawberries
  • 1 ½ C. vanilla frosting*
  • 1 bag Enjoy Life Foods Mini Chips
  • 1 ½ T. allergy-friendly oil (we recommend olive or grapeseed oil)
Vanilla Frosting
  • 8 T. allergy-friendly shortening
  • 4 ½ C. powdered sugar, sifted
  • 1 vanilla bean, scraped or 2 t. pure vanilla extract
  • rice milk to thin out frosting, about 3-4 T., room temperature


  1. Line the muffin tins with paper liners and set aside.
  2. Using a high-speed blender or food processor, pulse the dehydrated strawberries until they are a powder. Mix into the vanilla frosting and set aside.
  3. Combine the Mini Chips and oil, melting in the microwave in 30-second intervals or in a double-boiler on the stove.
  4. Pour a small amount of melted chocolate into the muffin tins, about ¼”- ½”. Transfer to the freezer for 5-10 minutes.
  5. Next, spoon the strawberry frosting on top of the first layer of chocolate and level as smooth as you can with the back of a spoon. Transfer to the freezer for an additional 5-10 minutes.
  6. Finally, pour the rest of the chocolate evenly over the strawberry frosting layer. Transfer to the freezer for an additional 20-30 minutes, or until set. Keep in the refrigerator until ready to enjoy!
Vanilla Frosting Directions
  1. Beat the shortening with a hand mixer or in a stand mixer. Gradually add the powdered sugar until you have a stiff mixture (it’s ok if it’s crumbly).
  2. Add the scraped vanilla bean or vanilla extract and half the rice milk.
  3. Continue to beat, adding more milk until the frosting has a thick consistency.