1.) Combine the oats for both flavors and transfer to a warm skillet. Roast for 5 to 10 minutes on medium-low heat, stirring frequently, until the oats give out a toasted aroma. Divide the oat mixture evenly into two mixing bowls; let cool for 10 minutes.
2.) In a food processor or spice grinder, pulse the pistachios to a crumbly or coarse powdery texture. Remove and set aside in a shallow bowl. Repeat with the freeze-dried strawberries. Remove and set aside in a separate shallow bowl.
3.) To assemble the Chocolate Pistachio Mint Balls: Add ½ cup Date Paste, ¼ cup raisins, the cocoa powder, vanilla and peppermint extracts, and 1 pinch salt to one of the bowls of oats. Mix well. Scoop up 1 tablespoon of the mixture and roll it into a ball. Roll the chocolate ball in the crushed pistachios until coated, and set aside. Repeat until you have 16 balls.
4.) To assemble the Strawberry Rose Balls, add ½ cup Date Paste, ¼ cup raisins, the rose water, and 1 pinch salt to the remaining bowl of oats. Mix well. Scoop up 1 tablespoon of the mixture and roll it into a ball. Roll the ball in the crushed freeze-dried strawberries until coated. Repeat this process until you have 13 balls.
5.) Store in an airtight container in the fridge until ready to serve.