For the Crust:
1 cup almonds
1/2 cup cashews
1/2 cup unsweetened coconut flakes
8 pitted Medjool dates (soaked in hot water for 15 minutes)
Pinch of pink Himalayan salt

For the Chocolate Layer:
1 cup coconut oil (not melted)
3/4 cup canned coconut milk, just the thick cream, not the oil (refrigerate to help get the separation of oil and milk)
1/4 cup creamed coconut
10 pitted Medjool dates (soaked in hot water for 15 minutes)
1/2 cup cashews (soaked in hot water for 15 minutes)
1/2 cup vegan chocolate chunks
1/4 cup cacao powder
3/4 cup maple syrup
1/2 teaspoon instant espresso powder (optional)
A pinch of pink Himalayan salt

For the Strawberry Lemonade Layer:
1 16-ounce package of fresh strawberries, stems removed
Juice from 2 lemons
1/2 cup maple syrup
1 cup coconut oil (not melted)
3/4 cup canned coconut milk, just the thick cream, not the oil (refrigerate to help get the separation of oil and milk)
1/4 cup creamed coconut
1 packet of instant pink lemonade (optional)

For the Toppings:
1/2 cup vegan chocolate chunks, melted
1/4 cup sugar
1 packet of instant pink lemonade
Juice from half a lemon
Slice of lemon
Mint leaves