1. Heat the Coconut Milk:

• Add the coconut milk to a large heatproof bowl.

• Microwave until very warm but not boiling (or heat on the stovetop).

2. Melt the Chocolate:

• Immediately add the dark chocolate to the bowl.

• Cover with a plate and let sit for 5 minutes to melt.

• Stir until smooth. If chocolate remains unmelted, microwave in 10-second intervals, stirring after each, until fully melted.

3. Chill the Mixture:

• Place the chocolate mixture in the fridge for about 1 hour, or until firm enough to roll.

4. Crush the Strawberries:

• Place freeze-dried strawberries in a seal-able plastic bag.

• Lightly crush using a rolling pin until finely ground.

• Spread the crushed strawberries onto a plate.

5. Roll the Truffles:

• Use a tablespoon or small cookie scoop to portion the chocolate mixture.

• Roll each portion into small balls with your hands.

• Roll the truffles in the strawberry dust to coat.

6. Serve & Store:

• Enjoy immediately or store in an airtight container in the fridge for 5-6 days.

• For the best texture, allow truffles to come to room temperature before serving.