In a small food processor or blender, process the dehydrated strawberries until a fine powder forms. Set aside.
In the same food processor, process the dates, coconut oil, vanilla, and salt until a paste forms. You can make this more or less chunky depending on your preference. If the dates are a bit dry to start, you can soak the dates in warm water for 30 minutes prior to processing to soften them.
Add the cocoa powder to the date mixture and stir to combine. You can add more cocoa powder if you want a darker chocolate taste.
Roll the date mixture into balls or spread flat on a sheet of waxed paper. Chill until well set, about 30 minutes. If you spread the chocolate out, you can slice the chocolate or use cookie cutters and cut out shapes.
Meanwhile, place the coconut cream in a medium bowl and beat with a hand blender until creamy. Beat in the strawberry powder and your sweetener of choice until well combined. Stevia (liquid or powder) and honey both work well here.
Place the strawberry cream in a bag with a frosting tip and pipe onto the chocolate truffles or chocolate cut-outs. Keep stored in the fridge.