Strawberry Coconut Cream Truffles

1. For the inside: Remove stems from strawberries and coarsely chop.

2. In a food processor, mix the filling ingredients together very well. Refrigerate for 15 minutes to allow batter to firm up.

3. Using a cookie scoop or a spoon, drop small balls of the filling onto a parchment lined baking sheet and place balls in freezer.

4. For the coating: Meanwhile, melt the chocolate and coconut oil in a double boiler - place a metal bowl over a pot of simmering water. The bowl should be large enough to sit over the water but not slip into the pot.

5. Stir constantly until all the chips are melted and the mixture is smooth.

6. Working quickly, using tongs, dip the balls into the chocolate and place them back onto the lined baking sheet.

7. Stick the finished balls back in the freezer for about 30 minutes. Serve or store in an airtight bag or container.