Line a muffin pan with 8 liner cups.
Melt the half of the package of chocolate chips in the microwave, with 1 tb of coconut oil. Microwave in 30 second increments and stir until nice and smooth.
Spoon about 1 tb of the chocolate mixture into the bottom of the liner cups.
Place in the freezer for 20 minutes.
Remove from the freezer.
Spoon about 1/2-1 teaspoon almond butter into each cup, followed by the freeze dried strawberries.
Melt the remaining 1/2 package of the chocolate chips with remaining 1 tb coconut oil in the microwave, using the same process as before.
Once nice and smooth, pour mixture on top to cover the almond butter and strawberries completely.
Freeze for at least 30 minutes. Enjoy!