Start by washing the strawberries and placing them on a paper towel. Let them sit for 20-30 minutes to dry completely.

Pat them dry gently with another paper towel for extra assurance.

Stick two toothpicks into the top of each strawberry for easier dipping.

Grab two small, deep cups. Fill one with vegan dark chocolate chips and the other with vegan white chocolate chips.

Microwave each cup of chocolate chips in 30-second increments. Stir them with a fork after each round until everything melts smoothly.

Line a plate or baking tray with parchment paper. Carefully place the dried strawberries on it.

Start with the dark chocolate—hold a strawberry by the toothpick and dip it in, covering as much of the berry as you can.

Once every other strawberry is dipped in dark chocolate, switch to the white chocolate for the rest.

Refrigerate the chocolate-covered strawberries for about 30 minutes, allowing the chocolate to harden fully.

For decoration, put the remaining melted dark and white chocolate into piping bags.

Drizzle the opposite chocolate over each hardened strawberry, creating a lovely design.

Place them back on the tray and refrigerate again until the drizzle sets.