Wash and fully dry the strawberries.
Melt dark chocolate and coconut oil in a microwave-safe bowl.
Stir in cardamom and rosewater.
Dip strawberries into chocolate, allowing excess to drip.
Sprinkle toppings while chocolate is still wet.
Place on parchment-lined tray and refrigerate 10–15 mins.
Drizzle with white chocolate if desired before serving.
