(12 units)
Place some parchment paper at the bottom of a mold or loaf pan, ideally around 8×8 inches.
Put the coconut, coconut oil and syrup in a food processor and blend. Once everything is incorporated, add diced strawberries and stir, trying not to break them.
Spread the batter in the mold with parchment paper and let it sit in the fridge for 1 hour.
Melt the chocolate in a bain-marie. Once the water is boiling, turn off the heat and add the chocolate. Wait until it melts. Then coat the already refrigerated bars and put in the fridge for 1 more hour.
Take out, unmold and cut into squares, rectangles or irregular shapes.
