½ scoop Chocolate protein
6 Tbsp. melted extra-virgin organic coconut oil divided use
12 large large stemmed strawberries washed, dried
½ scoop Strawberry Shakeology or Vanilla protein
Cover large baking sheet with parchment paper. Set aside.
Combine Chocolate Shakeology and 3 Tbsp. oil in a small bowl; mix until smooth.
Grip each strawberry by the leaf and dip ¾ of it into Chocolate Shakeology mixture, swirling to cover. (Chocolate Shakeology mixture can also be applied to strawberries with a knife.) Place on prepared baking sheet. Repeat with remaining strawberries.
Combine Strawberry Shakeology and remaining 3 Tbsp. oil in a small bowl; mix until smooth.
Place Strawberry Shakeology mixture in a small re-sealable plastic bag. Squeeze out most of the air; seal top. Cut off one tiny corner of plastic bag.
Pipe Strawberry Shakeology mixture in horizontal lines over dipped strawberries.
Refrigerate for 1 hour, or until coating is set.