Line an 8×8 inch baking pan with a smooth layer of plastic wrap.
In a food processor, combine all of the crust ingredients. Pulse for about 30 seconds or until the mixture starts to come together. Transfer the mixture to the baking pan, pressing down evenly to make the crust. Chill the crust in the refrigerator while you prepare the filling.
Puree the strawberries in a food processor. Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds (you should have about 1/4 cup puree.)
In a small saucepan set over medium-low heat, combine the coconut butter, coconut oil, coconut cream and maple syrup. Heat until everything melts together to form a smooth mixture, whisking constantly. Remove from the heat and whisk in the strawberry puree. Let filling cool to room temperature.
Once the filling has cooled, remove the crust from the fridge and pour the filling on top. Return the bars to the fridge and chill for 2-3 hours, or until filling is set.
Remove the bars from the pan. Cut into 1 to 2 inch pieces. Store in an airtight container in the fridge for up to a week.