Blend the dates with coconut oil until smooth.

Add 1/2 cup water to bottom double boiler and bring to a simmer over medium heat.

In the top of the boilier, add chocolate chips and date/coconut oil mixture and stir until smooth and completely melted.

Remove chocolate from heat and set aside.

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.

Optional 

Immediately, after excess chocolate drips from each strawberry, roll it in dried coconut shreds, minced almonds or goji berries.

The chocolate should set in about 30 minutes.  Place in the fridge to speed up the process or to serve at a later time.

Serve and enjoy!