3. Melt the chocolate chips and coconut oil in a small pot over med/low heat.
4. Stir frequently to keep the chocolate from burning on the bottom of the pot.
5. When the chocolate is melted, remove the pot from heat.
6. Dip the strawberries one by one in the chocolate, covering almost to the leaves.
7. Place each chocolate covered strawberry on the wax paper.
8. Sprinkle with Valentine’s sprinkles, if using.
9. Repeat steps 1-3 until all the strawberries are covered with chocolate and sprinkles.
*Tip* If chocolate starts to thicken in the pot before you’re finished, just reheat it on low for a couple of minutes and you should be back in business.
10. Place the cookie sheet in the freezer for 20 minutes to let the chocolate dry and harden.
11. Remove the cookie sheet and package in gift boxes. Store in the refrigerator until ready to deliver.
Store in the refrigerator for up to 24 hours. After this the chocolate may begin to sweat and pull away from the berries. These are definitely best when eaten within 24 hours.