1. In a food processor or high-speed blender, blend the almonds and dried almond pulp until finely ground.

2. Add the pitted dates and strawberry powder, then pulse until well combined.

3. Transfer the mixture to a bowl and form small balls with the dough. Place them in the freezer while preparing the chocolate.

4. Melt the white chocolate with the coconut oil.

5. Dip the chilled balls into the melted chocolate, ensuring they are evenly coated. Place them on a parchment-lined plate.

6. Spread the granola into a greased, ungreased tin. Use your fingers or a large spoon to press the granola against the tin (this will help it stick together).