Preheat the oven to 300°F. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.

In a large bowl, stir together the almond flour, shredded coconut, salt, maple syrup, melted coconut butter, lemon juice, and lemon zest until thoroughly combined. Press evenly into the bottom of the pan and bake for 15-20 minutes, or until it’s golden brown on around the edges. Set aside to let cool while you prepare the filling.

In a food processor or high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the strawberries and freeze-dried strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.

Pour 2/3 of the filling into the prepared pan over the coconut crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.

Add the fresh strawberries and freeze dried strawberries, if using, to the remaining batter and blend to incorporate. Spread over the orange layer.

Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. Garnish as desired before serving.

Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. Store in the freezer for up to 2 weeks, or in the fridge for up to 5 days.