Rinse the strawberries gently and pat them dry with a paper towel—ensure they are completely dry for chocolate adherence.

Line a baking sheet with parchment paper to prevent sticking.

In a microwave-safe bowl, combine the dark chocolate and coconut oil (if using), then heat in 30-second intervals, stirring between each until fully melted and smooth.

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

Allow excess chocolate to drip off before placing the dipped strawberry on the prepared parchment paper.

If desired, sprinkle a pinch of sea salt on top of the chocolate for an added flavor contrast.

Repeat until all strawberries are dipped, then refrigerate them for about 30 minutes to let the chocolate set.

Serve chilled and enjoy the exquisite blend of sweet and slightly bitter flavors!