Make the chocolate coating by mixing coconut oil, agave, and cacao powder. If the mixture is lumpy, warm it by placing the bowl in a larger bowl of warm water. You'll want the chocolate to be smooth, but thick enough to stick to the mold. If it gets too thin, let it cool slightly. (This is the only tricky part, getting the right consistency.)

Fill the mold cavities about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity.

Over a sheet of parchment paper, turn the mold over and pour out what hasn't stuck to the mold.

Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.

Place the mold in the freezer for 3-5 minutes to set the chocolate. Also fold and freeze the parchment to cool the chocolate so you can peel it off and warm it up again.

Meanwhile, mix the strawberry purée with the whey protein (and strawberry flavor, if desired).

Remove the mold from the freezer. Fill the chocolates with the strawberry whey filling, leaving a little room in each mold cavity for more chocolate.

Top with remaining chocolate.

Freeze for at least 10 minutes.

Enjoy!

Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.