In a food processor, add the rolled oats and half of the crushed freeze-dried strawberries. Pulse several times until they form a fine, flour-like mixture. Transfer this base into a large mixing bowl.

To the bowl, mix in almond flour, vanilla protein powder, softened cream cheese, honey (or maple syrup), and vanilla extract. Use a rubber spatula or your hands to combine until a thick, slightly sticky dough forms.

If the mixture seems too dry or crumbly, add 1 tablespoon of milk at a time, mixing after each addition, until the dough easily holds its shape when pressed.

Gently fold in the mini chocolate chips and the remaining crushed strawberries for sweetness and crunch.

Cover the bowl and refrigerate for 15–20 minutes to help firm the mixture.

Scoop out 1½ tablespoons of dough per portion and roll into smooth balls using your palms. Place each one on the prepared tray, leaving space between them.

Refrigerate for 30–45 minutes, or until the balls are firm and set. Enjoy chilled for the best texture!