Melt the chocolate using a double boiler (a bowl set over a pot of simmering water) or in the microwave in short bursts. Stir until smooth. Pour half of it into silicone molds, either for small individual chocolates or one large mold. Gently shake or tap the molds so the chocolate coats the bottom and sides. Freeze until firm.

Meanwhile, combine the strawberries, honey or maple syrup, coconut cream, and almond butter in a blender or use an immersion blender. Blend until smooth.

Remove the mold from the freezer and spoon a little of the strawberry mixture into each cavity. Return to the freezer until the filling is mostly or fully frozen.

Pour the remaining melted chocolate over the filling. If the filling is fully frozen, the chocolate should not be hot—just warm enough to pour easily. Quickly spread the chocolate so it seals each piece. Freeze until completely firm. Once set, remove the chocolates from the mold.

Store in the freezer for a frozen treat, or in the fridge for a creamy texture. Slice with a sharp knife if serving chilled.