Line a (8"x6") glass dish with plastic wrap or parchment for easy removal.
Pulse together all ingredients in a food processor until a loose dough forms.
Press dough firmly into pan.
Add strawberry halves around the edge and sprinkle diced strawberries over the bottom. (Save about 3-4 berries for the top) Set in the fridge while you prepare the filling.
To make the filling:
(Use a can of coconut milk that has been chilled overnight) Scoop out the solid cream into a mixing bowl. (If your cream is hard, whip with a hand mixer first)
Add remaining ingredients and stir smooth (careful not to overmix or it may clump).
Spread cream over crust & strawberries and smooth with a spatula.
Add a drizzle of peanut butter over the top (optional). Decorate with more strawberry slices.
Chill for about 2-3 hours until set.
Slice into 12 squares. ENJOY.
Notes
What I used:
Thai Kitchen Coconut Milk: Click herepure stevia Click here7 cup food processor Click hereMexican Vanilla: Click hereTo store: Keep refrigerated for 3-5 days. Freezing is not recommended due to the berries changing texture.Sweetener Swap: stevia powder may be substituted for stevia drops, monkfruit drops, pure monkfruit (concentrated) extract, or powdered coconut sugar or monkfruit sweetener. Sweeten to taste & adjust as needed.