Baked Strawberries with Chocolate Ganache

There are few duos more iconic than the classic pairing of strawberries and chocolate. But only Simon could’ve imagined that fennel and pink peppercorns would be the perfect finishing touches of flavour on this beauty!

Preparation time Prep: 20 mins
bake 15 mins
Skill level Easy Peasy

You will need:

  • 1 punnet strawberries
  • 175g 85% dark chocolate, roughly chopped (as small pieces as possible)
  • 150g silken tofu
  • 45ml oat milk
  • Sea salt
  • Extra virgin olive oil
To serve
  • 2–3 fresh strawberries
  • Fennel fronds
  • Pink peppercorns, ground (optional)
  • Raw sugar (optional)
Recipe: Simon Toohey


  • 1Preheat your oven to 180°C.
  • 2Remove tops from the strawberries and place in a baking tray, cut side down. Bake in the oven for 10–15 minutes or until plump.
  • 3Warm the oat milk in a saucepan over low heat until it begins to simmer. Pour it into a bowl over the chopped chocolate and stir. The liquid's residual heat will melt the chocolate. Add a pinch of salt.
  • 4Blitz the silken tofu with the chocolate until it all comes together. Pour into a bowl and set aside to set at room temperature for half an hour.
  • 5Place a spoonful of ganache on a serving plate. Top with roasted strawberries, slices of fresh strawberry for a pop of colour and freshness, fennel and a sprinkle of ground pink peppercorns.

Tip: If you want to take this dish to the next level, sprinkle raw sugar over the ganache, and use a kitchen blowtorch to caramelise the sugar and form a brûlée!

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