Chop the baker’s chocolate.

In a double boiler over medium-high heat, combine the coconut cream and strawberry jam. Once warm and well combined, add the chopped chocolate. Stir until melted and smooth.

Add vanilla extract, stir, then cover and chill the mixture in the fridge for about 4 hours until firm.

Roll the chilled chocolate mixture into small balls (about 20g each) and place on a parchment-lined baking sheet. Return to the fridge.

Blend freeze-dried strawberries into a powder.

Roll the truffles in the strawberry powder until completely coated.

Return coated truffles to the fridge and enjoy them chilled.