1 cup dark chocolate chips
1 teaspoon coconut oil
2 tablespoons finely chopped toasted almonds
1 tablespoon balsamic vinegar (white, if you have it)
1 tablespoon packed brown sugar
Ground black pepper
2 cups halved or quartered fresh strawberries (or other berries or orange segments, membranes and seeds removed)
2 tablespoons chopped fresh mint
In a large glass or other microwave-safe bowl, combine the chocolate and coconut oil. Microwave on 50 % power, stopping to stir every 30 seconds, until melted and smooth, about 3 minutes.
Spread a few spoons of the melted chocolate into a silicone cupcake liner, using the back of the spoon to spread the chocolate up the side of the liner so it is evenly and thickly coated. Sprinkle the wet chocolate with a teaspoon of almonds and a tiny pinch of kosher salt. Repeat with 7 more liners. Chill the chocolate until firm, at least 30 minutes.
Meanwhile, in a medium bowl, mix together the vinegar, brown sugar and a pinch of pepper. Add the strawberries and toss to coat. Let sit to allow flavors to sit for at least 15 minutes. Immediately before serving, stir the mint into the strawberries, remove the chocolate baskets from the molds and spoon in the berries.