Prep the strawberry powder. Add freeze-dried strawberries to a blender or food processor and pulse into a fine powder. Reserve an extra tablespoon or two for coating if you like.

Soften the base. Let the cream cheese and butter sit at room temperature until easily spreadable. This ensures a silky mixture without lumps.

Beat the base. In a mixing bowl, beat cream cheese, butter, and coconut cream until smooth and fluffy, about 1–2 minutes.

Add flavor and sweetness. Beat in powdered sweetener, vanilla, salt, and the strawberry powder. Start with less sweetener, then taste and adjust. The mixture should be thick, scoopable, and not too soft.

Chill the mixture. Cover and refrigerate for 30–45 minutes, or until firm enough to roll. If it’s still sticky, chill a bit longer.

Shape the truffles. Use a small cookie scoop or spoon to portion into 1–1.5-inch balls. Roll quickly between your palms to smooth. Place on a parchment-lined tray.

Choose a finish. For a quick finish, roll each truffle in crushed freeze-dried strawberries, coconut, chopped nuts, or cocoa powder. For a chocolate shell, chill the shaped truffles for an extra 15 minutes before dipping.

Melt the chocolate (optional). Gently melt dark or sugar-free chocolate with a teaspoon of coconut oil in the microwave in 15–20 second bursts, stirring between each. Don’t overheat—warm and glossy is the goal.

Dip and set. Using a fork, dip each chilled truffle in chocolate, let the excess drip off, and return to the tray. Sprinkle a pinch of strawberry powder or coconut on top while the coating is wet for a pretty finish.

Final chill. Refrigerate 20–30 minutes, or until firm. Enjoy straight from the fridge for the best texture.