Prepare the Strawberries:

• Wash and thoroughly dry the strawberries. Any moisture will prevent the chocolate from sticking properly.

Melt the Chocolate:

• In a microwave-safe bowl, melt chocolate and coconut oil in 30-second intervals, stirring between each until smooth.

• Alternatively, melt the chocolate using a double boiler over low heat.

Dip the Strawberries:

• Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat.

• Let excess chocolate drip off, then place on a parchment-lined baking sheet.

Sprinkle with Sea Salt:

• Immediately sprinkle flaky sea salt over the dipped strawberries before the chocolate sets.

Chill & Serve:

• Refrigerate for 15-20 minutes until the chocolate hardens.

• Serve immediately or store in the fridge for up to 24 hours.