1/4teaspooninstant coffee(crushed to a fine powder)
1½Tablespoonsfirm coconut oil(or shortening)
4ounceswhite baking chocolate
toothpicks
Instructions
Melt the chocolate and coconut oil in a double boiler, stirring occasionally until smooth. You can also microwave the chocolate and coconut oil in a large glass measuring cup in 30 second increments, stirring between. Once melted, stir in the coffee granules until well dissolved.
Insert a toothpick into the stem end of each strawberry. Ensure each strawberry is perfectly dry. Hold a strawberry by the toothpick or by the leaves, and dip it into the chocolate mixture, covering about 2/3 of the strawberry.
Place the strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.
Melt the white chocolate in the microwave in a glass measuring cup in 30 second increments until smooth and melted. Drizzle over the hardened chocolate coating. Let harden.
Store in a closed container in the fridge for up to 2 days, but eating the day of is the best. The berries can weep liquid if kept too long.