Place the almond flour, oat flour, dates, coconut oil, cardamom and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky.
Press the crust mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork.
Bake for 8-10 minutes until fragrant. Remove and cool completely.
Make the filling
If you're using fresh strawberries: wash them, remove stems and chop them before placing them into a small saucepan.If you're using frozen strawberries, place them directly into the saucepan.Add the agave, lemon juice and cardamom.
Bring to a brief boil and simmer for some minutes, until the strawberries are soft.
Let cool down completely.
Add the strawberry compote to a food processor together with the coconut oil and coconut milk. Blend until completely smooth.
Pour the mixture into a small saucepan, add the corn starch and agar agar and whisk to combine.
Heat on medium-high and bring to a brief boil. Simmer for 2-3 minutes, stirring continuosly until it starts to thicken.
Let the strawberry mixture cool down a little before pouring it over the chocolate base.
Let the cake cool down completely , then place it in the refrigerator to set for at least 2 hours.
*Adapt the quantity of sweetener depending on how sweet your strawberries are.