Line a tray or baking sheet with parchment paper.

In the top of a double-boiler, melt the chocolate chips.

Stir until smooth.

Hold a strawberry by the stem and dip it ¾ of the way into the melted chocolate. Place the strawberry on the parchment paper. Repeat with the strawberries and let sit on the baking sheet for 15 minutes, or until the chocolate is hardened.

In a food processor. place the monk fruit sweetener and pulse it into a powder, add the coconut oil and pulse until it forms a glaze, adding more coconut oil if needed to thin.

Drizzle the glaze over the hardened strawberries. Store in the refrigerator until ready to serve.