To make these protein bites, start by preparing the strawberry shortcake cookie dough. In a large bowl, mix together the almond flour, vanilla protein powder, maple syrup, melted and cooled coconut oil, and almond extract until a smooth dough forms. Then, fold in the crushed freeze-dried strawberries and set the dough aside.

Next, prepare the chocolate layer. Add the mini chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 2-3 thirty-second increments, stirring between each one, until the chocolate is fully melted and smooth.

Pour a small amount of the melted chocolate (about ½ teaspoon) into the bottom of each ice cube cavity. Transfer the tray to the freezer and allow the chocolate to set for about 5 minutes.

Once the chocolate base has set, fill each cavity about ¾ of the way full with the strawberry cookie dough, pressing it in gently to pack it down. Then, add a small spoonful of cashew butter on top of the cookie dough layer, followed by the remaining melted chocolate to seal everything in.

Transfer the tray back to the freezer and allow the bites to freeze for at least 2 hours, or until they are fully set.

Once done, pop them out of the tray, top with a little flaky salt, and enjoy!