1. Add 1/2 cup water to bottom double boiler and bring to a simmer over medium heat. Add chocolate chips and coconut oil to the top boiler and stir until smooth and completely melted. Remove chocolate from heat and set aside.

2. Line a 15’x10’x1“ cookie sheet with parchment paper. While holding strawberries by the leaves, dip into the chocolate, until all but the last 1/2”, near the leaf, is covered. Lift and allow the excess chocolate to drip off. Set strawberries on parchment paper until all strawberries are covered.

3. Additionally, immediately after excess chocolate drips from each strawberry, roll in dried coconut shreds or minced almonds.

4. The chocolate should set in about 30 minutes.

Serve and enjoy!