Chocolate Covered Strawberries

Clean and dry the strawberries well, leaving the leaves intact.

Roughly chop the chocolate bar into pieces and add to a small microwave safe mixing bowl along with the coconut oil. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth.

Set a sheet of parchment paper over a baking sheet. Hold the strawberry by the leaves and dip into melted chocolate, coating all sides nearly to the top.

Let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (if dipping in toppings then dip before transferring to baking sheet).

Repeat with remaining strawberries. Transfer dipped strawberries to the refrigerator and let chocolate harden, about 15 minutes.

To finish with a chocolate drizzle, melt an additional bar with 3/4 tsp coconut oil and follow step 2.

Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over chocolate set strawberries, return to the fridge to solidify.

Store strawberries in a single layer an airtight container in the refrigerator, for best results enjoy within about 12 hours.