Place a lined cookie sheet in the freezer.

In a food processor, add the shredded coconut and coconut oil and mix together for about 5 minutes, or until very creamy and smooth. Add sliced strawberries along with the maple syrup and pulse until combined. Transfer the filling into a bowl and refrigerate for 15 minutes.

Using a cookie scoop, spoon balls onto frozen cookie sheet. Place in freezer for 15 minutes while you prepare the chocolate.

Using a double boiler, melt chocolate chips along with coconut oil and almond milk. Once melted, take off heat. Using two forks, roll frozen balls around in the chocolate until covered and place back on sheet. Freeze for 30 minutes. They should be ready to eat! Store in fridge or freezer. If storing in freezer, just take them out for at least 10 minutes prior to eating. Enjoy!