Shave the sides of a cacao butter block into a double boiler and melt the butter on a low flame. If you can still touch the water in the bottom boiler, the temperate is low enough and your cacao butter will stay raw. You can also use a hot water bath, it will just take a bit longer.

Pour the melted cacao butter in a blender. Add the honey first, so it can melt a little, then add the other ingredients (except the strawberries of course) and blend on a low setting to avoid splashing.

Dip your strawberries into the mixture in the blender. I didn’t bother transferring the liquid chocolate into a different container, because I didn’t want to waste any getting stuck to the blender walls.

I dipped some strawberries in by holding on to the greens on top. With others I removed the greens and dropped them into the blender then fished them out with a spoon. Really big ones I chopped into smaller chunks. When I ran out of strawberries, I put some banana slices in as well as walnut halves.

Pull the chocolate coated strawberries (banana slices, nut pieces) out of the blender with a spoon and place on wax paper or any non-stick surface and refridgerate for a few hours. Voila!

Variations:
Try adding some mint oil to the liquid chocolate. The strawberry and mint chocolate combination is awesome. Powdered ginger added to the chocolate also adds a nice kick.

Experiment by mixing the cocoa powder with some carob for a lighter taste.

When licking the blender clean, make sure you move your fingers in the direction the blades spin and you won’t cut yourself. I learned that the hard way.