about 4-5 fresh strawberries, hulled and sliced, for garnish
a medium, microwave-safe bowl, melt chocolate chips with coconut oil.
Microwave in 30-second bursts, stirring very well between each burst.
Don’t over-microwave. Alternately, heat in a double-boiler over
chocolate mixture into a paper-lined muffin tin, about 1 teaspoon per
cup. Use the back of the teaspoon to gently press the chocolate up the
sides of the liners. Make sure that the bottom is evenly covered. Repeat
with all 12 liners, then let freeze for 10 minutes.
combine the strawberry coconut butter, maple syrup, and coconut flour,
and whisk well. Spoon about 1/2 tablespoon of the mixture into the
chilled chocolate cups until all the filling is evenly distributed. Use
your fingers to gently flatten the filling slightly.
with about 1-1 1/2 teaspoon chocolate to coat. Place a fresh strawberry
slice on top in center, then freeze about 10 minutes.