In a food processor mix the raw cashews until smooth like it is starting to turn into the consistency of almond or peanut butter. Turning off the machine and scraping down the sizes as needed, this may take awhile.

Toss in the bag of freeze dried strawberries and mix until well incorporated, turning the mixture dark pink.

Sweeten with honey or maple syrup as desired.

In a small sauce pan over low/medium heat melt the cocoa butter or coconut oil with the coconut butter until runny.

Add in the lemon zest and juice, mixing to combined.

Line a pan that fits in your fridge with small muffin cups.

While the mixture is still warm, spoon 1 teaspoon into small muffin cups (enough to cover the bottom).

Roll about 1 teaspoon of the strawberry cashew mixture into a small ball with your hands and flatten slightly.

Drop into the muffin cups with the base layer of lemon coating, pushing down slightly.

Cover the filling with additional coating to cover entirely and fill the rest of the cup.

Allow the cups to set up in the fridge for at least 30 minutes.

Pull them out of the mini muffin cups and store in an airtight container in the fridge.