Prep the pan. Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment to prevent sticking.

Toast the almonds. Warm a dry skillet over medium heat. Add whole almonds and toast for 4–6 minutes, stirring, until fragrant. Cool and roughly chop.

Make the coconut base. In a mixing bowl, combine shredded coconut, almond flour, sweetener, coconut cream, melted coconut oil, vanilla, and a pinch of salt. Stir until the mixture holds together when pressed. If too dry, add a splash more coconut cream.

Press the base. Transfer the coconut mixture to the pan and press into an even layer with firm, flat pressure. Use the back of a measuring cup to smooth the surface.

Mix the strawberry layer. In a small bowl, combine crushed freeze-dried strawberries, sweetener (if using), melted coconut oil, and just enough water or coconut cream to form a thick, spreadable paste. It should not be runny.

Spread strawberries. Smooth the strawberry mixture over the coconut base. Scatter the chopped toasted almonds over the top and press them lightly so they stick.

Chill to set. Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until the layers are firm to the touch.

Melt the chocolate. Add chocolate chips and coconut oil to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over gently simmering water.

Coat with chocolate. Lift the chilled slab out of the pan and place on a cutting board. Pour the melted chocolate over the top and spread to the edges. Optional: add a sprinkle of flaky salt.

Set and slice. Chill again until the chocolate hardens, about 20–30 minutes. Using a sharp knife warmed under hot water and wiped dry, slice into bars or squares. For clean edges, wipe the knife between cuts.