Strawberries 25-30, washed and cooled Dark Chocolate 1 Cup Cacao Butter, melted 1 Cup Cacao Power 1/3 Cup Agave Pinch Salt White Chocolate 1 Cup Cashews, soaked 1-8 hours 1/4 Cup Cacao Butter, melted 1/3 Cup Lukuma 1/3 Cup Agave -Prepare the dark chocolate recipe: Add cacao powder to the melted cacao butter and stir until no more lumps remain. Add the agave and salt and stir well -Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage -Place each strawberry on a non stick tray, close but not touching -Put all white chocolate ingredients into a high speed blender and use a tamper or pulse until creamy -Scoop into a piping bag with smallest available nozzle (you can create your own piping bag by snipping a corner of a strong plastic bag) -Fold or twist the top of the bag to force icing down and squeeze over coated strawberries -Keep in the fridge