Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the chocolate coating:
Option #1 (Raw): Add all the ingredients for the chocolate coating to a small mixing bowl and stir until it's creamy and smooth. Set aside.
Option #2: (Not Raw): Add (1) cup of semi-sweet mini chocolate chips + (1) tablespoon of coconut oil to a small saucepan and melt on low heat, stirring the entire time to make sure it doesn't burn. Set aside.
Prepare the strawberry cream filling:
Add all the ingredients for the strawberry cream filling to a food processor and process until smooth and creamy.
Transfer the mixture to a BPA-free freezer-safe container and place in the freezer for approximately 1 hour, or until the mixture becomes firm and scoopable, but not hardened.
Once the mixture is firm enough to scoop, remove the container from the freezer.
Using a cookie scooper, take out one scoop at a time and place it on a baking pan lined with parchment paper.
If they aren't firm enough to roll into a ball shape, return the baking pan to the freezer for an additional 30 minutes.
Remove the strawberry truffles from the freezer and gently smooth them into a round ball shape.
Drop each truffle into the whichever chocolate mixture you choose to make, and gently roll it until it's completely covered in chocolate.
Remove and place back on the baking pan lined with parchment paper.
Return to the freezer for approximately 15 - 30 minutes, or until the chocolate hardens.
Remove prior to serving and store in the freezer because they will get soft and lose their shape if left out at room temperature.
Serving Size: This recipe will make approximately (20) small truffles. Nutritional information is for (1) truffles which is (1) serving.Recipe source: https://www.damyhealth.com/2013/02/strawberry-cream-stuffed-chocolate-truffles/