Rinse strawberries and pat them dry. Warm coconut oil on very low heat, just enough to bring it to liquid form.

In a small bowl whisk together coconut oil, raw cacao and agave until smooth.

Dip strawberries into chocolate holding onto the leaves of the strawberries. Slowly roll the chocolate around the edges of the strawberry until the chocolate stops dripping.

Place each dipped strawberry onto parchment paper and refrigerate the berries for about 1 hour.