Start by finely chopping the semi-sweet baker's chocolate using a sharp knife or food processor.

In a double boiler set over medium-high heat, combine the coconut cream and seedless strawberry jam. Stir gently as the mixture warms.

Once hot, add the chopped chocolate and continue stirring until the chocolate has completely melted and the mixture is smooth.

Incorporate the pure vanilla extract for an aromatic touch.

Cover the bowl with plastic wrap and place it in the refrigerator. Allow it to chill for about 4 hours.

After chilling, roll the chocolate mixture into small balls, approximately 20 grams each.

Blend freeze-dried strawberries into a fine powder. Roll the truffles in the strawberry powder until fully coated.

Refrigerate the coated truffles for about 30 minutes to set the outer layer.