In a food processor, blend freeze-dried strawberries until powdered. Transfer to a bowl and mix in coconut milk, vanilla extract, and salt until smooth.
Chill the mixture for 30–45 minutes for easier handling.
Roll chilled mixture into 1-inch balls and freeze for 20–30 minutes.
Microwave chocolate chips and coconut oil in 20-second intervals, stirring until melted. Alternatively, use a double boiler.
Dip frozen strawberry balls into melted chocolate, allow excess to drip off, and place on parchment paper to harden.
Refrigerate for 10–15 minutes until chocolate sets.