Chop the semi-sweet baker's chocolate into small, even pieces using a sharp knife for smooth melting.

In a double boiler, combine coconut cream and strawberry jam, stirring until warm and smooth, about 3–5 minutes.

Add chopped chocolate and vanilla extract to the mixture and stir until smooth and glossy, about 3–5 minutes.

Transfer the mixture to a covered container and chill in the fridge for about 4 hours until firm.

Measure out 20 grams for each truffle and roll between palms to form smooth balls.

Blend freeze-dried strawberries into a fine powder, then prepare for rolling the truffles.

Roll each truffle in the strawberry powder until thoroughly coated.

Refrigerate coated truffles for about 30 minutes to set before serving.