Add the cacao, shredded coconut and chopped strawberries. Process until combined, scraping down the sides as necessary.
Divide mixture evenly between 6 cupcake liners, about a third full. Garnish each one with a strawberry slice, pressing it into the fudge gently.
Place the filled cupcake liners onto a freezer safe tray or pan and freeze for at least 1 hour. Once they are frozen, the filled liners can be put into an airtight container or bag. They will be soft enough to eat straight from the freezer!