Prepare your strawberries: Rinse the berries gently under cold water, then lay them in a single layer on a clean tea towel. Pat them dry with paper towels — you want no visible water droplets. Let them sit for 10 minutes at room temperature. The berries should feel dry to the touch, not tacky.

Line your tray: Cover a large baking tray with baking paper. Make sure the paper lies flat without wrinkles — this prevents the chocolate from pooling unevenly. Set the tray aside within easy reach.

Melt the chocolate: Place the chopped dark chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering water. The bowl should not touch the water. Stir gently with a spatula — you'll see the chocolate begin to soften at the edges first, turning glossy. After about 3 minutes, the mixture will become smooth and pour easily. Remove from the heat. The chocolate should look dark and shiny, with no lumps.

Add the vanilla: Stir in the vanilla extract. You'll notice the aroma bloom immediately — a warm, sweet scent that signals the chocolate is ready. Mix for 10 seconds until fully combined. The mixture will thin slightly.

Dip the strawberries: Hold one strawberry by the green stem (or use a toothpick if the stem is short) and dip it into the melted chocolate, twisting gently to coat about three-quarters of the berry. Lift it out and let the excess drip back into the bowl for 5 seconds. You'll see a smooth, even layer forming. Place the dipped strawberry onto the lined tray. Repeat with the remaining berries, spacing them about 2cm apart so they don't touch.

Add toppings (optional): While the chocolate is still wet, sprinkle crushed almonds, desiccated coconut, or a pinch of sea salt over the top of each strawberry. Press the toppings lightly so they stick. Work quickly — the chocolate sets fast once it leaves the bowl.

Set the chocolate: Place the tray in the refrigerator for 30 minutes. The chocolate will harden and develop a satisfying snap when you bite into it. After setting, the berries should feel firm to the touch and the coating will be matte or slightly glossy depending on the chocolate.

Portion for meal prep: Once set, transfer the strawberries to an airtight container, layering them between sheets of baking paper. Store in the fridge for up to five days. I stumbled upon this combination by accident, and it's been a hit ever since.