To Make Donuts
Combine the dates, strawberries, water, cashew butter, vanilla and sea salt and process until smooth.
Place the shredded coconut in a high speed blender and buzz to fine flour consistency (about 20-30 seconds but not too long or you will get butter).
Add to the mixture in the food processor, along with the oat flour and process until smooth and holding together.
Knead in the strawberries. Shape into 10 balls, and then shape into doughnuts and place on a dehydrator sheet. Dry for about 5-6 hours at 115F or until not sticky.
To Make Glaze
Whisk together all ingredients until smooth (it may seem clumpy at first, but it will thin out). Add a little water if it is too thick.
You want it to be runny enough to create a thin coat on the doughnuts once you dip them in but not so runny that it remains sticky.
Dip each doughnut top side down into the glaze, then place right side up to dry. Allow the glaze to set before serving.
*To make dried strawberries, slice them thinly and place them on a lined dehydrator tray. Dehydrate for 24 hours at 115F until very dry.