Strawberry and coconut mousse truffles

Truffle centre ingredients:
1 cup coconut butter (you want it in its spreadable state, so warm it up if your in a colder climate and it’s solidified)
2 cups fresh strawberries, sliced
2-3 tablespoons brown rice syrup (or another sweetener of choice)
1 teaspoon vanilla essence
Chocolate shell ingredients:
50g cacao butter
1/8 cup brown rice syrup (or another sweetener of choice)
¼ cup cacao powder

Blend together all mousse ingredients for a few minutes until smooth. It should be of a thick consistency.
Spoon mixture into chocolate moulds (whatever shape you’d like). Freeze for half an hour.
Melt cacao butter on stove, and then add cacao powder and syrup. Whisk together well.
Pop mousse out of moulds and dip into melted chocolate until well covered, placing finished truffles on a lined tray as you go. The chocolate should begin to harden after few minutes of touching the cold surface of the truffles. Once all truffles are covered in chocolate place truffles in freeze for 10 minutes to harden up.
These taste best out of the fridge (more moussey), but store in freezer.