Line a mini cupcake pan with 12 mini cupcake liners. Set to the side. In a medium bowl, mix together the almond butter, melted coconut oil, vanilla and maple syrup. Add the coconut flour, protein powder and freeze dried strawberries to the bowl and mix. Distribute the fudge mixture evenly amongst the cupcake liners. Top with an additional strawberry. Place in the fridge for 1-2 hours, until the fudge firms up. Enjoy! Store any extras in the fridge.