Cut the tops of the strawberries off and set aside. Use a small knife to gently hollow out some of the center.
Spoon some of the pistachio chocolate almond butter into the hollowed out strawberries and place on a lined plate or tray. Place the strawberry tops back on top of the filled center, then transfer the strawberries to the freezer. Let set at least 20 minutes in the freezer.
Dip each strawberry in the melted chocolate and set back on the lined plate. Transfer to the freezer and let set for about 20 minutes to harden.
