For the crust (adapted from pecan pie crust):

3/4 cup raw almonds
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup oat flour
1 cup rolled oats

For the filling:

1 bag dark chocolate chips (about 340 grams)
1 (15-ounce) can full-fat coconut milk, chilled in fridge overnight
Liquid sweetener, to taste (optional – I used 2 tbsp maple syrup)
Pinch of salt
1 teaspoon pure vanilla extract

for the strawberry compote (optional):

1 pound strawberries, hulled and diced
2-3 tablespoons pure maple syrup (or other sweetener), to taste
1 teaspoon arrowroot powder (or cornstarch)
1 vanilla bean, scraped (or 1 teaspoon vanilla extract)