How to Make a Dessert Charcuterie Board

Name: How to Make a Dessert Charcuterie Board
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: Berries, sliced apples or pears, or fruit skewers; Dark Chocolate Bars; Vegan chocolate candies or other bite-sized candies; Mini cookies or brownies; Savory snacks (crackers, pretzels, salted nuts); Dips, such as vegan Nutella or coconut whip; Fresh mint, (to garnish); 1 lb fresh strawberries with stems on, (washed and dried); 6 oz vegan chocolate chips or dark chocolate bars, (chopped finely); 8 oz pretzel rods; 6 oz vegan chocolate chips or dark chocolate bars, (chopped finely); 1 cup Medjool dates ((about 10 large dates) ); 1/2 cup raw walnuts; 3/4 cup raw pecans (can sub almonds); 4 tbsp tahini (can sub smooth almond/cashew butter); 1/2 tsp sea salt; 1/2 tsp cinnamon; 5 tbsp cacao powder or cocoa powder; 3–4 oz vegan chocolate chips or dark chocolate bars, (chopped finely); Freeze-dried raspberries, (crushed); Shredded unsweetened coconut; Cacao nibs; Vegan sprinkles

By Nisha Vora · Rainbow Plant LifePublic

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A dessert charcuterie board is a fun and festive way to enjoy Valentine's Day at home this year! Fill up a big board with your favorite sweet treats, fresh berries, chocolate candies, homemade treats like brownies or truffles, and satisfy your sweet tooth! It's a great, stress-free way to entertain for any holiday occasion!Includes recommended vegan chocolates and candies; how to make chocolate covered truffles, strawberries and pretzels; and ideas for themed dessert boards!

Cook: 60 min
Total: 60 min
Servings: 1

Vegetarian

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Recipe source

This recipe was taken from How to Make a Dessert Charcuterie Board · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 1 person

Cooking for

—Berries, sliced apples or pears, or fruit skewers
—Dark Chocolate Bars
—Vegan chocolate candies or other bite-sized candies
—Mini cookies or brownies
—Savory snacks (crackers, pretzels, salted nuts)
—Dips, such as vegan Nutella or coconut whip
—Fresh mint, (to garnish)
455 gfresh strawberries with stems on, (washed and dried)
170 gvegan chocolate chips or dark chocolate bars, (chopped finely)
225 gpretzel rods
170 gvegan chocolate chips or dark chocolate bars, (chopped finely)
1 cupMedjool dates ((about 10 large dates) )
0.5 cupraw walnuts
0.75 cupraw pecans (can sub almonds)
4 tbsptahini (can sub smooth almond/cashew butter)
0.5 tspsea salt
0.5 tspcinnamon
5 tbspcacao powder or cocoa powder
85–115 gvegan chocolate chips or dark chocolate bars, (chopped finely)
—Freeze-dried raspberries, (crushed)
—Shredded unsweetened coconut
—Cacao nibs
—Vegan sprinkles

Steps

1
Wash the strawberries (leave the stem on) and dry well.
2
Melt the chocolate in in a double boiler on the stove. Or, melt in a tall heat-proof glass in 30-second intervals in the microwave, stirring after each round
3
Holding the stem of the strawberry, dip a berry into the bowl of melted chocolate, swirling the berry generously into the chocolate.
4
Place each dipped berry on a parchment paper- or wax paper-lined sheet pan. If desired, add sprinkles, shredded coconut, or cacao nibs while the chocolate is still wet. Let rest for about 30 minutes, or until chocolate is set. Store leftovers in the fridge for up to 2 days.
5
Melt the chocolate in in a double boiler on the stove and transfer to a tall glass. Or, melt in a tall heat-proof glass in 30-second intervals in the microwave, stirring after each round.
6
Holding one end of the pretzel rod, dip as much of the pretzel as you can into the chocolate, rolling the pretzel several times until well coated. If desired, add sprinkles, shredded coconut, or cacao nibs while the chocolate is still wet.
7
Place each dipped pretzel on a parchment paper- or wax paper-lined sheet pan until the chocolate has set.
8
Add the dates, walnuts, pecans, tahini or nut butter, salt, cinnamon, and cacao/cocoa powder to a food processor. Blend until you have a dough that comes together when pressed with your fingers. If the dough isn’t sticky enough, add a drizzle of melted coconut oil.
9
Roll the dough into bite-sized balls. Chill in the freezer for 20 minutes.
10
Melt the chocolate in a small to medium bowl. Roll the chilled bites in the melted chocolate. If desired, roll the bites in desired toppings while the chocolate is still wet.
11
Transfer the bites to a plate or parchment paper-or wax paper-lined surface to set.
12
Start arranging larger items and anchor elements on your cutting board, including any bowls that contain fruits, candies, etc. Then fill in the board with medium-sized and small-sized items, filling in any holes or gaps with the smallest items. Garnish with fresh mint, if desired.

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Per portion

Calories: ~559.7 kcal
Protein: ~16 g
Fat: ~95.1 g
Carbs: ~16.9 g
Fiber: ~8.1 g
Sodium: ~1160.8 mg

12 ingredients still need USDA food links. Dark Chocolate Bars, Mini cookies or brownies, Fresh mint, (to garnish), Medjool dates ((about 10 large dates) ), tahini (can sub smooth almond/cashew butter), Shredded unsweetened coconut, Vegan sprinkles are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Sesame

Partial · 11/23 ingredients linked