Wash the strawberries and pat them dry. Line a baking sheet with a silpat or parchment paper. Set aside.
In a double-boiler, heat the semisweet chocolate, coconut oil, and vanilla extract until the chocolate is melted and smooth, stirring frequently.
Dip the strawberries, holding them by the leaves, in the chocolate mixture and place on the prepared baking sheet.
Place the chocolate covered strawberries in the freezer to set for about 10 minutes. You can serve at this point or melt some additional chocolate and drizzle it over the top.
Notes
If you’re making these ahead of time, place them in a Pyrex container and pop them in the fridge until you’re ready to serve. They’ll keep for about 3-5 days in the fridge, or if you freeze them, they’ll last for 3 months.
Microwave method: Heat the semisweet chocolate in 30-second bursts, stirring in between each burst, until smooth and melted. Be careful not to burn the chocolate.
Recipe by Natural Chow at http://naturalchow.com/2015/05/easy-chocolate-covered-strawberries/