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5.0 from 24 votes

How to Make a Dessert Charcuterie Board

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Total Time
1 hr
Servings: 1 dessert board
Calories: 4870 kcal
Course: Dessert
Cuisine: American

Ingredients

Dessert Charcuterie Board
  • 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
Vegan Chocolate Covered Strawberries
  • 1 pound fresh strawberries with stems on, washed and dried
  • 6 ounces vegan chocolate chips or dark chocolate bars, chopped finely
Vegan Chocolate Covered Pretzel Rods
  • 8 ounces pretzel rods
  • 6 ounces vegan chocolate chips or dark chocolate bars, chopped finely
Fudgy No-Bake Brownie Truffles
  • 1 cup Medjool dates (about 10 large dates)
  • 1/2 cup raw walnuts
  • 3/4 cup raw pecans can sub almonds
  • 4 tablespoons Tahini can sub smooth almond/cashew butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoons cacao powder or cocoa powder
  • 3-4 ounces vegan chocolate chips or dark chocolate bars, chopped finely
Toppings (Optional)
  • Freeze-dried raspberries, crushed
  • shredded unsweetened coconut
  • cacao nibs
  • Vegan sprinkles

Instructions

Vegan Chocolate Covered Strawberries
    Cup of Yum
  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.
Vegan Chocolate Covered Pretzel Rods
  1. 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.
  2. 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.
  3. Place each dipped pretzel on a parchment paper- or wax paper-lined sheet pan until the chocolate has set.
Fudgy No-Bake Brownie Truffles
  1. 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.
  2. Roll the dough into bite-sized balls. Chill in the freezer for 20 minutes.
  3. 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.
  4. Transfer the bites to a plate or parchment paper-or wax paper-lined surface to set.
Assembly
  1. 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.

Nutrition Information

Calories 4870kcal (244%) Carbohydrates 630g (210%) Protein 88g (176%) Fat 278g (428%) Saturated Fat 101g (505%) Polyunsaturated Fat 61g Monounsaturated Fat 51g Sodium 4008mg (167%) Potassium 3441mg (98%) Fiber 78g (312%) Sugar 329g (658%) Vitamin A 367IU (7%) Vitamin C 276mg (307%) Calcium 1007mg (101%) Iron 54mg (300%)

Nutrition Facts

Serving: 1dessert board

Amount Per Serving

Calories 4870

% Daily Value*

Calories 4870kcal 244%
Carbohydrates 630g 210%
Protein 88g 176%
Fat 278g 428%
Saturated Fat 101g 505%
Polyunsaturated Fat 61g 359%
Monounsaturated Fat 51g 255%
Sodium 4008mg 167%
Potassium 3441mg 73%
Fiber 78g 312%
Sugar 329g 658%
Vitamin A 367IU 7%
Vitamin C 276mg 307%
Calcium 1007mg 101%
Iron 54mg 300%

* Percent Daily Values are based on a 2,000 calorie diet.