Line an 8x8” pan with parchment paper and grease well with coconut oil. Set aside.
Add the raw cashews, almond flour, pitted dates, coconut oil and salt to a food processor (or high-powered blender) and pulse until it comes together into a sort of sticky dough, with small bits remaining. Be careful not to over process, as we are looking for a crumbly dough. Press the dough evenly along the bottom of the prepared pan. Use the back of a spatula to make evenly flat all over if needed. Place in the fridge while making the filling.
In the same food processor (or blender), combine all of the filling ingredients except the strawberries and blend for approximately 2 minutes, or until the mixture is smooth and creamy. Scrape down the sides if needed. If using a blender, you may need to add a drop more coconut milk or lemon juice to get it smooth.
Remove pan from fridge and pour the cheesecake over the crust. Smooth out the top to make sure it's evenly placed and tap the pan against the counter a few times to release any air bubbles. Once everything is settled and even, press the strawberry halves randomly into the cheesecake with inside of the strawberry facing up.
Place in the freezer to firm up for at least 3 hours before cutting. Once frozen, run a big knife under hot water to warm it up before cutting the bars with the still-hot but dried knife. While thawing at room temperature for 15-20 minutes, melt chocolate in double broiler or microwave and drizzle over bars before serving.
Makes 16 bars