To our mind, nothing beats a handmade gift and these are perfect for little hands (with some help) to make as Valentine’s Day treat or, frankly, any day of the year.



  • About 15 strawberries at room temperature, ideally with stalks on, as this will make the strawberries easier to hold when dipping.
  • 300g dairy-free chocolate (we used Nomo Deliciously Creamy Choc Bar but dark chocolate is also delicious)


  1. Dry the strawberries using kitchen paper or a dry cloth. At the same time lift the leaves slightly by gently twisting them around the stalk so they don’t get covered in chocolate.
  2. Melt the chocolate. One way to do this is to find a bowl that will fit on top of your saucepan. Half fill the saucepan with water and bring to a simmer. Place the bowl on top. The bottom of the bowl should not touch the water. Break the chocolate into pieces and place in the bowl. The steam from the water will melt the chocolate. (Alternatively use a microwave!)
  3. While the chocolate is melting, line a tray that will fit in your fridge or a cool place with baking paper.
  4. When the chocolate is melted, dip the strawberries individually in the chocolate, about three-quarters of the way up. If you don’t have stalks to hold, cocktail sticks will also work.
  5. Remove the strawberry from the chocolate with a twisting motion to shake off any excess chocolate.
  6.  Place the chocolate-coated strawberries on the baking parchment until set.
  7. Enjoy! You will need to eat them within the next day before the strawberries go mushy.

More Recipes

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

  • Better-for-them nachos

    Create a slightly healthier bowl of nachos for family movie night by toning down the cheese, ditching the sour cream and serving with lots of crunchy diced peppers, avocado, tomato, coriander, and lime.

  • Egg-free Salmon Fishcakes

    These fishcakes take very little effort to bring together and use store cupboard oily fish which is more affordable, time-saving and still packed with omega-3.

  • Lentil ragu and spaghetti

    This freezable veggie ragu or Lentil spaghetti veggienese, packs in four of your five-a-day and is high in fibre and protein.

  • Homemade Sweets

    This recipe for no-sugar delicious sweets is from chef Claudine Boulstridge.

  • Mango Coconut Lolly

    Maya is mum to an 8-year-old with multiple food allergies, and one-half of Indonesian street food business

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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