Add the strawberries to a food processor or blender, and pulse until smooth and liquidy. (You should end up with slightly more than ¼ cup of purée.)

Add the cocoa powder to a small bowl. Make a well in the center. Pour in the strawberry purée and maple syrup. Stir until everything is completely incorporated. (It takes a bit of effort!) Chill the chocolate mixture for at least 30 minutes. (If chilling for longer than 2 hours, cover the top of the bowl. with foil or plastic wrap to prevent the chocolate mixture from drying out.)

While the mixture chills, line a baking sheet with wax paper. Add the freeze dried strawberries to a zip-topped bag. Press out the air, and seal. Add that bag to another zip-topped bag, press out the air from that bag, and seal. Gently crush the strawberries with a rolling pin, pan, or plate until they turn into a fine powder. Transfer the power to a small bowl.

Remove the chocolate mixture from the refrigerator, and roll it into 16 small spheres. After shaping each truffle, roll it in the freeze dried strawberry powder, and place it on the prepared baking sheet. Once all of the truffles have been formed, transfer them to an airtight container. Cover and refrigerate until ready to serve.