Line an 8×8-inch dish with a baking sheet.
Melt the coconut oil in a small pan over low heat or in the microwave for 30-60 seconds. Add the almond butter, maple syrup and cocoa powder, and stir using a whisker until smooth.
Transfer the mixture to the dish and add diced strawberries, pressing gently. Refrigerate for at least two hours.
Cut into squares with a knife and melt the chocolate in a bain-marie to decorate with melted chocolate lines.
