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Add half of your chocolate to a pyrex or microwave safe bowl along with 2 teaspoons of coconut oil.
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Heat in 30 second increments in the microwave, stirring in between until melted. Note you don't want to overcook your chocolate so when you see just a few chunks, they will probably melt as you stir.
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Pour in the bottom of your molds, just enough to cover the bottom.
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Place in the freezer for 5 minutes.
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Add a slice of strawberry on top of the chocolate.
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Melt the rest of the chocolate and coconut oil in the microwave as you did before.
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Pour evenly over the strawberries.
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Place in the freezer until frozen. About 1 hour or more.
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Store in the freezer.
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one piece = 45 cals / 3.5g fat / 2.9g carbs / 0.8g fiber / 0.4g protein = 2.1g net carbs
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Note: If you are using a different kind of chocolate your carb counts will vary.