Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.

Make the strawberry chia sauce: In a small saucepan, combine 1 1/2 cups chopped strawberries (fresh or frozen), 1–3 tablespoons granulated sweetener (to taste), and 1 tablespoon lemon juice. Cook over medium heat for 5–7 minutes until juicy and soft. Mash lightly, then stir in 1 tablespoon chia seeds. Simmer 1 minute, remove from heat, and let thicken while you prep the crust.

Mix the crust: In a bowl, combine 1 3/4 cups almond flour, 3 tablespoons granulated sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter (or coconut oil) and 1 teaspoon vanilla. The mixture should look like damp sand and hold when pressed.

Par-bake the crust: Press the crust firmly and evenly into the lined pan. Bake for 10–12 minutes, until just set and lightly golden at the edges. Set aside.

Make the coconut layer: In a clean bowl, mix 1 1/2 cups unsweetened shredded coconut, 1/2 cup coconut cream, 1/3 cup powdered sweetener, 1 teaspoon vanilla, and a small pinch of salt. The mixture should be thick but spreadable. If too dry, add a splash more coconut cream; if too loose, add a tablespoon more coconut.

Assemble: Spread the coconut mixture over the warm crust, pressing gently to create an even layer. Dollop spoonfuls of the strawberry chia sauce on top (you may not need all of it). Use a butter knife to gently swirl, keeping distinct ribbons rather than mixing completely.

Bake: Return the pan to the oven and bake for 15–18 minutes, until the coconut is just starting to toast at the edges and the center looks set. Avoid overbaking; the bars firm up as they cool.

Cool completely: Let the pan cool on a rack, then chill for at least 1–2 hours. Chilling helps the layers set, making clean slices.

Slice and serve: Lift the slab out with the parchment and cut into 12–16 bars. Wipe the knife between cuts for neat edges.