Prep the color powders. Blitz freeze-dried strawberries in a blender until they're a fine powder. Sift if you're fancy. Mix matcha or spirulina with 1–2 tablespoons coconut in a shallow dish to mellow the green and make rolling easier.

Pulse the dry base. In a food processor, add cashews, almonds, oats, and shredded coconut. Pulse until it looks like coarse sand—tiny bits, not paste.

Add the sticky team. Throw in pitted dates, nut butter, vanilla, orange zest, and salt. Process until the dough sticks when pinched. If it's crumbly, add 1–2 teaspoons water or a drizzle of maple syrup. If it's too wet, add a tablespoon of oats.

Mix in extras. If using chia, hemp, or mini chips, pulse a few times to incorporate without pulverizing them. You want texture, not dust.

Roll the balls. Scoop about 1 tablespoon per ball. Roll firmly between your palms to compact. Aim for 20–24 balls, depending on size and self-control.

Coat in festive colors. Roll half the balls in strawberry powder for red, and the other half in the green coconut-matcha mix. Press gently so the coating sticks.

Chill to set. Place on a tray and chill for 20–30 minutes. This helps them firm up and hold shape—also makes them less sticky for gifting.

Serve. Arrange on a platter like ornaments, or pack in tins with parchment separators. Try not to eat five while plating. Or do. It's the holidays.