1. Line a baking sheet with parchment paper and set it aside.
2. In a small bowl, mix the Greek yogurt, honey, and vanilla extract until well combined. This is the creamy base that complements the strawberries beautifully.
3. Dip each strawberry half into the yogurt mixture, ensuring they’re well coated. Place them on the prepared baking sheet.
4. Freeze the yogurt-coated strawberries for about 30 minutes, or until the yogurt is firm. This step is crucial for maintaining the texture when you dip them in chocolate.
5. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and melted.
6. Remove the strawberries from the freezer. Dip each one in the melted chocolate, letting the excess drip off before placing them back on the baking sheet. Sprinkle with a pinch of sea salt.
7. Return the chocolate-covered strawberries to the freezer for another 15 minutes, or until the chocolate has set.

Personal tip: When microwaving chocolate, always stop before it’s fully melted and stir to finish the process. This prevents burning, a trick I learned after a few mishaps in my early kitchen days!