Place Oreos in a large resealable plastic bag. Using a rolling pin, crush into fine crumbs.

Transfer crumbs to a shallow dish. Add freeze-dried strawberries and mix until combined.

Cover dish with plastic wrap to prevent strawberry powder from clumping.

In a medium bowl, combine coconut flour, freeze-dried strawberries, yogurt, almond butter, cream, and maple syrup until a dough forms. If too dry, add 1 Tbsp. cream; if too wet, add 1 Tbsp. flour.

Using a 1-tsp. measuring spoon, portion dough and roll into small balls. Arrange on a parchment-lined baking sheet and cover with plastic wrap.

In a medium bowl, combine yogurt, flour, protein powder, and cream until smooth. If too dry, add 1 Tbsp. yogurt; if too wet, add 1 Tbsp. flour.

Using a 1-Tbsp. measuring spoon, portion dough and arrange on another parchment-lined baking sheet.

Flatten one portion of white dough in your palm. Place a ball of red dough in the center, then wrap white dough around it, rolling to seal. Roll each bite in strawberry crunch coating until covered.

Arrange on a clean parchment-lined baking sheet, cover with plastic wrap, and refrigerate until cold and firm, at least 3 hours and up to 1 day.