Wash and dry the strawberries. Line a cookie tray with parchment paper and set it aside.

Starting with the semi-sweet chocolate chips, place them in a microwave safe bowl with 1 tsp of coconut oil, and heat at small increments, stirring frequently, until fully melted and smooth.

Take each strawberry and dip it until almost reaching the stem and let the excess chocolate drip off before placing on a parchment paper lined cookie tray.

Repeat until all the strawberries have been dipped.

Place the milk chocolate and white chocolate chips in separate bowls with ½ tsp coconut oil added to each bowl and melt.

Pour into piping bags and cut the end of the bag off leaving a very small hole.

Decorate each strawberry in whatever pattern desired.

Crush the freeze dried strawberries and sprinkle over the top of whichever strawberries desired.

Let the strawberries sit at room temperature for about 20 minutes to harden. (Can be placed in the freezer for about 10 minutes if you need to speed things up.)