Prepare a tray:
Line a baking tray with parchment paper or wax paper and set aside.

Melt the chocolate:
In a heatproof bowl, melt the chocolate with the coconut oil or butter over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Dip the strawberries:
Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat. Let the excess drip off.

Decorate (optional):
Place each dipped strawberry on the prepared tray. While the chocolate is still wet, sprinkle with crushed nuts, sprinkles, or drizzle with melted white chocolate.

Chill:
Place the tray in the fridge for 20–30 minutes, or until the chocolate is fully set.

Serve:
Serve chilled or at room temperature. Best enjoyed the same day for freshness!

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