In a food processor: combine dates, nut butters, and coconut oil until smooth.
Transfer mixture to a mixing bowl and add in salt, vanilla, almond flour, peptides, and coconut butter. Stir to combine.
Lastly, mix in strawberries pieces.
On a tray, portion out balls in the size of about 1 1/2 tablespoons or whatever your liking. I use a melon baller scoop to get even sized balls. That size will yield about 30 balls.
Freeze for 20 minutes to set or refrigerate 3-4 hours.
I like to store them in the refrigerator, but it’s not necessary.