1.In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring between each, until fully melted and smooth.
2.Line a baking sheet with parchment paper.
3.Dip each pickle slice into the melted chocolate, covering it completely.
4.Place the chocolate-covered pickles on the prepared baking sheet.
5.Sprinkle crushed nuts or sprinkles over the chocolate while still wet.
6.Place the tray in the refrigerator for 10-15 minutes or until the chocolate hardens.
7.Serve chilled, and enjoy the sweet and salty combination.