In a mixing bowl, combine the oat flour, cacao powder, strawberry jam, coconut oil, and vanilla. Depending on the consistency of your strawberry jam, you might want to adjust the amount. You should get a soft and just slightly sticky dough. Start with 5 tablespoons, and if it's too dry, add more strawberry jam.
Once you get a soft dough, scoop out one tablespoon and roll it between your hands to shape it into a ball. Insert a thick toothpick or lollipop stick in the center of the brownie ball. Transfer to a plate and repeat with the remaining dough. Place in the freezer for about 20 minutes, up to 40 minutes.
Melt the cacao butter in a small saucepan. Once melted, transfer to a bowl, add the beetroot powder, maple syrup, and almond butter. Stir until fully combined.
Remove the brownie sticks from the freezer. Working one at a time, quickly dip the brownie ball into the melted cacao butter and rotate the stick to coat the ball evenly. Immediately top with sprinkles (since the balls are cold, the cacao butter glaze will harden very quickly, so act fast) and place on a plate. Repeat with the remaining brownie sticks.
Enjoy immediately, or keep in the refrigerator for up to 7 days!