If your coconut oil is solid, heat in the microwave in 1 minute increments or on the stove top until it is liquid.
Add the honey and vanilla - mix well.
Add in the remaining ingredients and mix well - I use my immersion blender.
Holding each strawberry by the green leaves, dip into the chocolate and allow to drip slightly before placing it on a parchment lined cookie sheet.
Allow the chocolate to dry and harden (about 3 mins) and re-dip as desired - I did three layers.You can refrigerate between layers if desired.
Refrigerate until ready to serve.
Tip For Using Leftover Chocolate
I dipped the strawberries three times and had chocolate left over - yeah!!! What I didn't eat, I saved for later. Just pour the leftover in a parchment paper dish, refrigerated until firm and break into pieces.