Grind the sugar in a coffee grinder until it’s a fine powder.

Melt the coconut oil in a pot on low heat. Stir in the sugar and cocoa/carob powder until it’s smooth.

Line a tray with parchment paper, and lay each strawberry on it after dipping it in the liquid chocolate.

Put the pan in the fridge to set, which takes 20-30 minutes depending on the temperature in your fridge.