Prepare an 8x8" inch pan lined with parchment paper.

Add the shredded coconut and dates to a food processor and pulse several times until well incorporated. Add in the coconut oil and quickly blend.

Spoon out the crust mixture and add it to the pan. Press it down into the pan until it’s evenly flattened. Place the crust in the fridge to chill for 2-3 hours.

To make the filling, make a double boiler by filling a medium saucepot halfway with water and bring it to a low boil. place a stainless steel bowl over top the pot to create a double boiler. Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.

Once the coconut butter is mostly melted, stir in the coconut oil and vanilla until the mixture is entirely liquid

Remove the mixture from heat and allow to cool for 1-2 minutes before stirring in maple syrup and coconut cream. Stir until smooth.

Carefully pour the filling mixture over the crust and place in the fridge to harden overnight or for 3-4 hours

Once hardened, remove the pan from the fridge and let it sit on the counter for 5-10 minutes and top with crushed freeze-dried strawberries.

Using a sharp kitchen knife, carefully slice into 9 squares some may break a bit, but that’s okay!

Store in the fridge and eat chilled with a napkin (freeze-dried strawberries can stain)