Add the rolled oats and cashews to a food processor. Blend until the mixture is fine and crumbly, resembling coarse flour.
Toss in the pitted dates and pulse again until the dates are broken down and fully mixed in.
Add the almond butter, maple syrup, vanilla extract, and salt. Blend until a sticky dough forms. Pause to scrape down the sides to ensure even blending.
Scoop the mixture into a large bowl. Add the crushed freeze-dried strawberries and stir until evenly incorporated.
Use your hands or a cookie scoop to form the dough into small balls, about 2 tablespoons each. Place them on a parchment-lined tray.
Freeze the bites for 20–30 minutes until firm.
In a small microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until smooth and melted.
Drizzle the melted white chocolate over the cold bites and sprinkle with extra crushed strawberries.
Let the chocolate set in the fridge, then store the bites in an airtight container. Keep refrigerated for up to 1 week or freeze for up to 3 months.
