In a blender or food processor, blend the strawberries until they turn into a powder.

Add the mini chocolate chips to a medium sized bowl. Heat the coconut milk in the microwave or on the stove just until it simmers.

Pour the hot coconut milk over the chocolate and stir together until it's melted. Stir in the vanilla and approximately 2 tablespoons of the strawberry powder until combined.

Place the bowl in the refrigerator to chill for 1-2 hours or until the mixture is nearly solid. Once chilled place the remaining strawberry powder in a small bowl (and unsweetened cocoa powder in a separate bowl if you are using it).

Use a 2 teaspoon sized cookie scoop or measuring spoon to scoop out the chocolate. Use your hands to roll into a ball, then roll the ball in the strawberry powder or unsweetened cocoa powder. Eat immediately or store the truffles in an airtight container in the refrigerator until ready to eat.