Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place 160g cacao butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
Allow to melt and then remove from the heat.
Meanwhile place 50g coconut in a small high speed blender jug and process until smooth.
When the cacao butter has melted add it to the coconut along with 3 tbsp maple syrup, 1 tsp vanilla extract and 2 tsp sunflower lecithin and process until well combined.
Add 6g freeze dried strawberries and stir.
Pour into your chocolate mould (I like to use silicone) and allow to set in the fridge for a couple of hours.
When set remove from the mould and store in the fridge in an airtight container.
*Lecithin acts as an emulsifier, helping to make the chocolate smoother.