Step 1

Add the chopped chocolate to a medium-sized saucepan over medium-low heat. Stir the chocolate frequently until all of the chocolate is melted.

Step 2

Line a standard muffin tin with 12 paper cupcake liners and add 1 TBSP of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then transfer to the refrigerator or freezer to chill for 15 minutes.

Step 3

After the chocolate is set, fill the cups with sliced strawberries or your favorite berry. Serve the chocolate strawberry cups solo or with a scoop of your favorite non-dairy ice cream.

Step 4

Store leftover chocolate cups in the refrigerator for 3-5 days!