Preheat oven to 350℉ and line an 8x8 pan with parchment paper. In a bowl, whisk oil, maple syrup, vanilla, eggs, and milk.
In a separate bowl, whisk together flours, cocoa powder, coconut sugar, baking soda, and salt.
Combine wet and dry ingredients. Transfer to pan. Bake for 20-25 minutes, or until a toothpick comes out with just a few crumbs. Let cool on a cooling rack for 10 minutes, then transfer to the fridge to cool completely.
Place Pantry keto bites, dark chocolate, and coconut butter in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until chocolate is fully melted. Let cool slightly.
Pour chocolate mixture onto fully cooled cake. Top with freeze dried strawberries. Transfer to the fridge to chill for 10-15 minutes, or until chocolate is just set. Slice cake bars and enjoy, or store in the fridge and let come to room temperature a few minutes before enjoying.