Preparation
In a medium bowl, combine the hulled strawberries and heavy cream. Use an immersion blender to blend until the mixture is completely smooth.
In a separate microwave-safe bowl, combine the butter and granulated sweetener. Microwave in 15-second intervals, stirring in between, until the butter is fully melted.
Pour the melted butter mixture and the coconut oil into the strawberry cream.
Blend again with the immersion blender until everything is smooth and well emulsified.
Carefully spoon or pour the mixture into your favorite silicone molds.
Freeze for at least 30 minutes, or until completely firm.
Once firm, remove the strawberry creams from the molds and place them on a baking sheet lined with wax or parchment paper.
Melt the sugar-free dark chocolate in a small, microwave-safe bowl in 20-second intervals, stirring until smooth.
Drizzle or pour the melted chocolate over the frozen strawberry creams. Return the tray to the freezer for another 30 minutes to allow the chocolate shell to set completely.
Add 1/2 teaspoon (10 ml / 0.3 fl oz) of coconut oil to your chocolate before melting. This creates a smoother, glossier chocolate shell that's easier to pour.
