Soak the pitted dates in warm water for 5-10 minutes until softened, then drain.

In a food processor, blend oats, soaked dates, almond butter, flaxseed, honey, maple syrup, coconut oil, cinnamon, and vanilla until crumbly.

Grease a muffin tin or line with paper liners, then press the oat mixture into each cup.

In a bowl, whisk Greek yogurt with remaining vanilla extract until smooth and fluffy.

Spoon yogurt mixture over the oat bases, then add sliced strawberries and blueberries on top.

Freeze the muffin tin for 2-3 hours until solid.

Remove bites from the tin and store in an airtight container with parchment paper between layers.

Let sit at room temperature for 1-2 minutes before serving for improved creaminess.