Pre-line a flat tray that you will use to place your strawberries on to and keep in the fridge to cool whilst preparing the carob sauce. Pre-chilling
the tray helps carob coating to set quickly.
In a small mixing bowl, mix coconut oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl over the top. The heat from
underneath will melt the coconut oil in the mixing bowl.)
Add carob powder and optional maple syrup or liquid stevia and mix well.
Holding the strawberry at the leafy end, dip each strawberry into the carob sauce and coat well. Use a spoon to help if needed.
Place onto pre-chilled and lined tray.
Once all strawberries are coated, place in fridge until carob coating is set. Keep in refrigerator until ready to eat.