This cute little pumpkin patch dessert is made entirely from chocolate-covered strawberries. Fresh berries dipped in festive chocolate served on a bed of gluten-free cookie crumbs are sure to be a halloween party hit!
This chocolate covered strawberry pumpkin patch is the perfect fall dessert! Thanksgiving, Halloween, or just a Tuesday afternoon is the perfect occasion to make these delicious little gluten-free treats.
Made from simple ingredients with little added sugar, these pumpkins are the perfect snack or dessert to satisfy your sweet craving in a healthy way! Keep reading to learn how to make them...
Ingredients you need to create a strawberry pumpkin patch
The great thing about this dessert recipe is how easy it is to prepare with just 3-4 ingredients. It is also low in added sugar and contains a serving of fruit! Here's what you need:
Fresh strawberries: The star of the show! I love how this dessert revolves around fruit, so you can feel less guilty for eating the whole patch!
Coconut oil: Some type of oil will help the chocolate thin out a bit and be easier to dip. Be careful not to add too much though.
(Optional) crushed gluten-free sandwich cookies: If you're serving these chocolate covered strawberries for a party, take your presentation up a notch by displaying them on a bed of dirt - aka crushed gluten-free sandwich cookies! My favourite brands are KinniKinnick or Glutino.
How to make a chocolate covered strawberry pumpkin patch
The great thing about this recipe is how simple it is to prepare with minimal ingredients and equipment.
Begin by thoroughly washing and drying your strawberries. It is important that they are completely dry, as any residual water on the surface can cause the chocolate to seize. Set aside.
Next, combine the candy melts and coconut oil in a heat-proof bowl or short glass. Microwave in 30-second intervals until completely melted. It is important to stir each time to avoid the chocolate overheating. If the chocolate becomes hard or starts to separate from the oil, let it cool down for a few minutes before continuing.
Coating the strawberries
Then it's time to dip! I find it extremely helpful to stick a toothpick into the top of each strawberry. This allows for better grip and control when dipping.
Once the strawberries have been dipped, place them on a baking sheet with parchment and chill in the fridge for 10 minutes. When you take them out, you may find that some are thin and will need to be double-dipped. Chill again before moving on.
Once everything is fully coated, put the remaining chocolate into a ziplock bag or piping bag. Cut a very small hole and draw vertical lines on the strawberries to resemble pumpkins. If you're having trouble drawing straight, cut the hole slightly larger. Chill for 10 minutes more to solidify.
If serving on a bed of "dirt", add 2 rows of gluten-free sandwich cookies to a large bag, bowl, or food processor. Smash the cookies to create little crumbs. Spread in a dish then place the strawberry "pumpkins" on top. Best served immediately. Enjoy!
This little chocolate covered strawberry pumpkin patch is sure to be a crowd pleaser! Whether it’s brunch, a snack, or dessert, this healthy recipe can be served anytime.
Have you made these gluten-free chocolate dipped strawberries? Be sure to leave a comment telling me how much you loved them, and tag me on instagram @liv.glutenfree! I hope you enjoy as much as I do!
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Chocolate Covered Strawberry Pumpkin Patch [GF]
- 1 pint fresh strawberries medium-sized
- 2-3 cups orange candy melts
- 2 tablespoon coconut oil
- ⅔ package crushed gluten-free sandwich cookies optional, for serving
- Thoroughly wash and dry the strawberries.
- Place the candy melts and coconut oil into a heat-safe measuring cup or short glass. Microwave in 30-second intervals, stirring in between. Be careful that the candy melts don't overheat or they will seize. If this happens, just let them cool down before continuing.
- Prepare a cookie sheet with parchment paper. Insert a toothpick into the top of each strawberry. This makes it very easy to hold and dip cleanly.
- Dip the strawberries into the chocolate and allow to rest on the cookie sheet. Place into the fridge for 10 minutes to solidify. If the chocolate looks thin, another coat might be necessary.
- Once the base is coated, place the remaining chocolate into a ziplock bag (or piping bag) with a very small hole. Draw vertical lines across the strawberries. Chill for another 10 minutes.
- Serve on a bed of crushed gluten-free sandwich cookies. Best served the day prepared. Enjoy!