How to Make a Dessert Charcuterie Board

Step 1

Wash the strawberries (leave the stem on) and dry well.

Step 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

Step 3

Holding the stem of the strawberry, dip a berry into the bowl of melted chocolate, swirling the berry generously into the chocolate.

Step 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.

Step 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.

Step 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.

Step 7

Place each dipped pretzel on a parchment paper- or wax paper-lined sheet pan until the chocolate has set.

Step 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.

Step 9

Roll the dough into bite-sized balls. Chill in the freezer for 20 minutes.

Step 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.

Step 11

Transfer the bites to a plate or parchment paper-or wax paper-lined surface to set.

Step 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.