6 ounces semi-sweet chocolate chips
6 ounces white chocolate chips
1 teaspoon coconut oil, melted (separated)
3 graham crackers, crushed
1/4 cup almonds, finely chopped
1/3 cup freeze-dried strawberries, crushed
30 strawberries, washed and dried
In two separate double boilers (or two glass bowls placed over two pots of boiling water) melt the semi-sweet and white chocolate chips.
While they are melting, add 1/2 teaspoon of coconut oil to each, and stir until combined and smooth. Reduce the heat to low.
Place the graham cracker crumbs, chopped almonds and freeze-dried strawberries in three shallow bowls.
Lay out a large sheet of parchment paper.
One at a time, dip each strawberry into one of the bowls of melted chocolate, twisting to ensure all sides are evenly coated, and let the excess drip back into the bowl.
Once fully coated (and with the excess dripped off), dip the strawberry into one of the toppings, either fully or just the bottom half to create a color-blocking effect.
Place the strawberry on the parchment paper to set.
To achieve different looks, try dipping a strawberry first into the semi-sweet chocolate and letting it set fully before dipping the bottom half into the white chocolate.
Try dipping one side of a strawberry into one of the toppings, and the other into a second topping.
Get creative and dip all of the strawberries.
When all strawberries have been dipped, transfer any leftover melted chocolate into two plastic bags, and snip off the very tip of one of the corners on each to create a piping bag.
Use the white chocolate piping bag to decorate any plain semi-sweet chocolate strawberries with swirls or letters, and use the semi-sweet chocolate piping bag to do the same to plain white chocolate strawberries.
Let the strawberries set fully in the refrigerator, about 30 minutes, before serving.
