Preheat the oven to 250 degrees. Place the strawberries in a single layer on a parchment-lined baking sheet. Bake for 60 to 90 minutes. You want to dry out some of the liquid from the strawberries, resulting in about ⅓ cup of dehydrated strawberries. The smaller/thinner slices will take about an hour, and the larger pieces will take about 90 minutes.

In a food processor, process the almonds until they’re broken up into small pieces (about 20 seconds). Add the dates, chocolate chips, berries, and 2 tablespoons of the shredded coconut. Process until smooth. Depending on how dried out your strawberries are, you may need to add a teaspoon or two of water to get the dough to come together.

Place the remaining 2 tablespoons of shredded coconut in a small bowl. Form the strawberry date mixture into 12 balls, and roll each ball in the shredded coconut. Store in the refrigerator until ready to serve, or freeze for up to 3 months.