In the food processor, blend up the shredded coconut, scraping the sides down every few minutes. Be prepared to be patient. It takes about 20 minutes.

When the coconut butter is ready, add the strawberries and maple syrup to the processor and blend the ingredients until they are smooth.

Use a cookie scoop or a spoon drop small balls (1 to 2") onto a baking sheet lined with wax paper.

If the filling is too soft when forming the balls, stick the mix into the fridge for 15 minutes to allow it to firm up.

Stick the completely formed truffle balls on the sheet into the freezer to completely firm up (about 20 minutes).

While they are firming, use a double boiler method to melt the dark chocolate and the oil.

Stir constantly while they are melting to create a smooth mixture.

Working quickly, use two forks to roll the truffle balls into the chocolate and place back on the cookie sheet.

Place the completed truffles back into the freezer for 30-60 minutes for the chocolate shell to set.

They can be kept in the freezer until ready to be served. At the time of serving let them sit for a few minutes to soften slightly and serve.