In a food processor, combine almond flour, graham crackers, and fresh strawberries. Pulse until the mixture blends into a cohesive and slightly sticky consistency, about 1-2 minutes.

Using a cookie scoop or your hands, portion out the mixture into balls, about 1.5 tablespoons each. Roll them gently and place each ball onto a plate.

Transfer the plate of formed balls to the freezer and let them chill for about 30 minutes, or until firm.

Melt your chocolate in a microwave-safe bowl in 20-second increments until fully melted. Dip each bite into the melted chocolate, ensuring it’s fully coated.

After coating, chill in the refrigerator for about 15-20 minutes to set the chocolate. Store in an airtight container in the fridge for up to 10 days.