Dark Chocolate Dipped Strawberries with Crushed Pistachios

Wash 16 large strawberries thoroughly and pat completely dry with paper towels. Set aside on a clean kitchen towel to ensure they are fully dry (moisture will prevent chocolate from adhering properly).

Line a large baking sheet with parchment paper.

Shell and roughly chop 1/2 cup of pistachios, then place them in a food processor and pulse until coarsely ground (not too fine - you want some texture). Transfer to a shallow bowl.

Chop 8 oz of dark chocolate into small, even pieces and place in a heatproof bowl.

Fill a saucepan with about 1 inch of water and bring to a simmer over medium-low heat. Place the bowl of chocolate over the saucepan, ensuring the bottom doesn't touch the water.

Stir the chocolate occasionally as it melts. When almost fully melted, add 1 tablespoon coconut oil and 1/2 teaspoon vanilla extract, stirring until completely smooth.

Remove the chocolate from heat and let cool for 5 minutes, stirring occasionally (chocolate should be warm but not hot).

Hold each strawberry by the stem and dip it into the melted chocolate at a slight angle, rotating to coat about 3/4 of the berry.

Let excess chocolate drip off, then either roll the bottom half in the crushed pistachios or sprinkle the pistachios over the chocolate-covered portion.

Place the dipped strawberries on the prepared baking sheet, ensuring they don't touch each other.

Sprinkle a tiny pinch of sea salt flakes on each chocolate-covered strawberry for enhanced flavor.

Refrigerate the strawberries for 20 minutes until the chocolate is completely set.

For best presentation, allow the strawberries to sit at room temperature for 5 minutes before serving to take the chill off and enhance the chocolate flavor.