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Melt the cocoa butter in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat as soon as it's fully melted. Don't let it overheat!
Add the Overherd powder and erythritol to the melted cocoa butter and mix until fully dissolved and smooth.
Add the almond butter and mix thoroughly until fully combined.
Pour into a chocolate mould or onto a lined tray. Sprinkle over freeze-dried strawberries if using.
Set in the fridge for at least 20 minutes until firm, then turn out and enjoy.