• Add cream cheese, strawberries, sweetener, and vanilla into a food processor. Process about 30 seconds.
• Pulse in the coconut flour. If the mixture is too wet to form balls, place it in the fridge for 15-30 minutes until the coconut flour has absorbed the moisture.
• Line a baking sheet with wax paper. Use a small cookie scoop to scoop out balls and place them on the baking sheet
• Place balls in the freezer for 2 hours or overnight, until fully frozen
• Melt chocolate chips and coconut oil in a microwave-safe bowl in 15-30 second increments
• Use a fork to dip and roll the strawberry balls in the chocolate until they are fully covered. Place the chocolate covered ball back on the wax paper and place them back in the freezer until chocolate has set.

Storage:

• Store these balls in the freezer