Dark Chocolate-Covered, Cheesecake-Stuffed Strawberries

• 1 pound Washed And Dried Fresh Strawberries
• 1/2 blocks (8 Oz. Size) Cream Cheese, Softened
• 1 cup Light Whipped Topping (such As Cool Whip)
• 1/4 cups Powdered Sugar
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoons Lemon Juice
• 1 cup Dark Chocolate Chips
• 1 Tablespoon Coconut Oil

1. Cut a diamond shape deep into the strawberry to remove the stem (this will also be the opening to pipe your filling into). Set berries aside.
2. In a large mixing bowl combine cream cheese, whipped topping, powdered sugar, vanilla and lemon juice and beat until smooth. Transfer filling to a gallon sized Ziplock bag and cut a corner off the bag (to make a piping bag).
3. Squeeze filling into the hole in each strawberry.
4. In the microwave (on 30 second intervals) or in a saucepan over very low heat, melt chocolate and coconut oil together (the coconut oil will help harden the chocolate).
5. Dip each strawberry into the chocolate and place on a parchment paper-lined cookie sheet. Let the chocolate harden in the refrigerator for at least 2 hours. Serve chilled.

fresh strawberries, blocks, topping, ubc, vanilla, lemon juice, chocolate chips, coconut oil

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-covered-cheesecake-stuffed-strawberries/ (may not work)