In a small bowl, mix together the cacao, maple syrup, and coconut oil (if your coconut oil is solid, heat in the microwave for a few seconds until melted first).
One by one, dip your strawberries into the cacao mixture and place on baking sheet to harden. It may help to use a toothpick or fork to dip each strawberry.
Place your tray of cacao-covered strawberries in the refrigerator to set for at least one hour.