In a small bowl stir together mascarpone cheese, vanilla extract and 1/2 teaspoon of the cooled espresso. Place mixture in the refrigerator while you prepare the toast.
Spread bread slices with coconut oil and toast until golden brown. Allow toast to cool slightly for a few minutes. Brush cooled toast with espresso, applying two to three layers of brushed espresso allowing it to soak into the bread.
Spread mascarpone mixture evenly across toast and dust with cocoa powder. Layer strawberry slices on toast, sprinkle with dark chocolate shavings. Enjoy!