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Vegan Sugar Free Salted Chocolate Watermelon






Let’s talk watermelon! 


If there is one fruit the captures the essence of summer, it’s watermelon! While you can easily just slice and enjoy, you can completely elevate the experience by dipping the fruit in chocolate. I know what you’re thinking, how does it stick? It sounds like a mess! I promise you, it’s so seamless, so good, and so worth your time!

So why add chocolate to fruit that’s already sweet? You can choose a stevia sweetened chocolate so you’re not even adding white sugar to fruit. The salt? I promise you, it not only enhances the chocolate flavor, but also pulls through the watermelon. It’s a win win all around.




What’s great about this recipe? Everything. It’s quick, easy, perfect for summer, features stevia sweetened chocolate, can be frozen into pops and places on popsicle sticks, sugar free, features my secret hack to minimize moisture, you don’t have to freeze them for hours, great for entertaining, you can infuse the watermelon with flavor if desired, it has aesthetic appeal, can easily be made in bulk, and it’s just so good!



If you’re craving the perfect summer treat, you have to try my staple Salted Chocolate Watermelon!






Why this recipe is great: 





Sugar free

The salt just puts it over the top

You don’t have to freeze for hours!







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Vegan Salted Chocolate Watermelon

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  • Author: Gabrielle
  • Total Time: 15 mins
  • Yield: Serves 4 - 6 1x


Units Scale


  1. The night before, slice watermelon into triangles. Then cover and place in the fridge. (Slice in half, then place cut side down and start making slices. Cut those slices in half, and you have triangles!) By slicing in advance it enables the watermelon to slightly dry out so it’s easier to coat in chocolate.
  2. Melt the chocolate chips and coconut oil in the microwave for 1 minute, stirring every 15 minutes until fully melted and combined. If the bowl is warm, just keep stirring until the chips melt. Allow the chocolate to cool for a few minutes.
  3. Remove watermelon from fridge and press it with a paper towel.  Dip the triangles in the chocolate coating halfway up the slices and getting the  sides. Scrape the backside back into the chocolate bowl. Place on a plate/pan lined with parchment paper. Garnish with flake salt and place in the freezer for 5-10 minutes. Enjoy!
  • Prep Time: 15 mins





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