Begin by placing the Gluten-Free Golden Oreos and freeze-dried strawberries in a food processor. Pulse until fine crumbs form, about 30 seconds. Set aside 2 tablespoons of this mixture for later.

Add the dairy-free cream cheese to the crumb mixture and pulse until it forms a cohesive dough, about 1 minute.

Scoop out approximately 1 tablespoon of the mixture and roll it into a ball. Place truffles on a greased tray, then freeze for 30 minutes to 1 hour.

While the truffles freeze, melt the dairy-free white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Carefully dip each frozen truffle into the melted chocolate using a toothpick. Tap off excess chocolate and place back on the tray, then drizzle reserved chocolate on top and sprinkle with the cookie-berry mixture.

Allow the chocolate to set at room temperature for 20-30 minutes. Store in an airtight container at room temperature, in the fridge for up to 2 weeks, or freeze for up to 3 months.