Crush the Graham Crackers: In a food processor, process the graham crackers until finely crushed. There should be no large chunks visible. This creates the base for the bites and ensures a consistent texture.

Dice the Strawberries: Add the strawberries to the food processor and pulse until finely diced. You don’t want to puree the strawberries; they should still have small pieces visible. This maintains the texture of the strawberries and prevents a mushy filling.

Combine the Filling: Add the almond flour to the food processor and pulse or mix until the filling is fully combined. This binds the ingredients together and creates a cohesive mixture.

Scoop the Filling: Scoop the filling using a tablespoon or cookie scooper onto wax paper or a lined cookie sheet. It should make about 16 balls. Once scooped, place them in the freezer for 20-30 minutes to harden. Freezing helps the balls hold their shape during dipping and prevents them from falling apart.

Melt the Chocolate: While the balls are freezing, in a microwave-safe bowl, melt the chocolate chips and coconut oil together. Heat on high for 30 seconds, stir, and heat for another 30 seconds until liquid. Stirring ensures the chocolate melts evenly and prevents burning or seizing.

Dip the Bites: Once the balls are hard, remove them from the freezer and gently dip each ball into the melted white chocolate. Place them back on the cookie sheet after being dipped. You can optionally top them with crushed graham crackers for added texture and visual appeal.

Harden the Chocolate: Place the cookie sheet in the freezer again for 5 minutes for the chocolate to harden. This sets the chocolate coating and prevents it from smudging.

Serve and Store: Remove from the freezer and enjoy. Store any leftovers in the refrigerator in an airtight container.