Add macadamias, shredded coconut, strawberries, maple syrup, coconut oil and vanilla extract into a food processor and process until smooth. Place the mixture in the freezer to firm up, approximately 30 minutes. Make sure you don't leave it too long or it will be difficult to roll into the truffles.
Remove from the freezer and roll the mixture into small balls and place on a lined baking tray. Then place back into the freezer to firm up a bit more, approximately 10- 20 minutes. This will make it easier to coat in the chocolate mixture.
To make the topping, combine cocoa powder, Adrenal Switch, melted coconut oil, and maple syrup.
Once the strawberry cream truffles are ready, coat in the chocolate mixture. Once they are all coated, then do a second coating.
Place them back in the freezer for a minimum 10 minutes so that the chocolate sets. Keep stored in the refrigerator or freeze.