To food processor, add coconut, maple syrup, coconut butter and freeze-dried strawberries. Pulse until combined and the mixture sticks together.

Form mini egg-shaped bites of about 2 tablespoons of mixture using your hands. Make sure to squeeze and compact it well so that it does not fall apart.

Place on parchment lined plate. Repeat until all mixture is used. Freeze for 30 minutes.

Melt dark chocolate over double boiler or in microwave safe cup at 15 second intervals.

Using fork, drop one at a time into melted chocolate. Tap excess chocolate off and transfer back to parchment lined plate.

Top with shredded coconut, crushed freeze-dried strawberries or additional drizzle of melted chocolate.

Refrigerate for 15 minutes or until chocolate is set.

Enjoy immediately