Using a food processor, pulse almond meal, coconut, sugar-free sweetener, vanilla, butter and salt.
Line a baking dish with parchment paper. Press the mixture into a thin layer and refrigerate to set.
Sprinkle gelatin over boiling water in a bowl and whisk with a fork until gelatin has dissolved. Set aside to cool.
Add strawberries to a processor and puree until smooth.
Combine the puree with softened cream cheese, sugar sweetener and vanilla extract. Beat on medium speed until light and fluffy.
Gradually beat in gelatin mixture until combined.
Whip the cream into soft peaks, just thick and creamy, and fold into the strawberry cream cheese mixture.
Pour mixture into the prepared pan with the crust. Cover with cling wrap. Refrigerate overnight or until set.
Use the edges of the parchment paper to remove the bars from the pan, then peel it back from the sides and bottom.
Slice into 15-16 bars or as desired and decorate with fresh strawberries.