Line a rectangular baking dish with foil or parchment paper, leaving an overhang on the sides. Set aside. I used an 8-inch baking pan.

Using a food processor, pulse almond meal, coconut, sugar-free sweetener, vanilla, butter and salt into wet crumbs. Press this 'biscuit' mixture into a thin layer over the base of the baking dish. Pop in the fridge for 10-15 minutes. 

Meanwhile, sprinkle gelatin over boiling water in a heatproof jug. Whisk with a fork until gelatin has dissolved. Set aside to cool.

Rinse out the bowl of your food processor and place it back on the base. Add the strawberries to the processor and blend on high for 1 minute until smooth. If you need to add a little water to get it started, use 1-2 tablespoons to begin with. 

Pour the strawberry puree into a large bowl. Add in the softened cream cheese, sugar-sweetener and vanilla extract. Beat on medium speed for 2-3 minutes 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, levelling the top with a spatula. Cover with cling wrap. Refrigerate overnight or until set, at least 2-3 hours. 

Use the foil/parchment paper 'handles' (the edges of the paper) to remove the bars from the pan, and peel them back from the sides and bottom of the bars. Slice into 9-12 bars as desired and decorate with fresh strawberries.

You can make extra strawberry puree to drizzle on top.