In a microwave-safe bowl, combine dark chocolate chips with a bit of butter or coconut oil. Microwave in 20-second intervals, stirring each time, until smooth and fully melted.

Line a baking sheet or plate with parchment paper. Spoon about 1–2 tablespoons of melted chocolate onto the parchment in circular or chip-like shapes. Use the back of a spoon to spread it thin if you want a “chip” look.

Place the chocolate in the freezer for about 10 minutes, or until hardened.

While the chocolate sets, finely chop fresh strawberries and drizzle with honey. Stir well to combine and let the mixture sit for a few minutes so the flavors meld.

Arrange the chilled chocolate chips on a serving plate. Spoon the sweet strawberry salsa on top or serve on the side for dipping.