1) Strawberry Jam: Heat 1 cup strawberries (fresh or frozen) with the juice of 1/2 lemon until they soft them. Blend them with 1 tbsp maple syrup and then add 1 tbsp chia seeds and set aside.

2) Biscuit layer: Mix 2 cups almond flour, 1/4 cup almond butter, 2 tbsp maple syrup, 3 tbsp coconut oil & 3 tbsp almond milk + 1 tsp vanilla. Spread onto pan covered with parchment paper. Refrigerate.

Caramel: Soak 1 cup of dates in boiling water for 10 minutes, then blend with 1/2 cup canned coconut milk and 1 tbsp almond butter + 1 tsp vanilla.

Pour the caramel on top of the biscuit crust, freeze for 15 minutes then pour the jam on top.

Freeze for 1 hour then slice and dip into melted chocolate. Freeze for 10 minutes for the chocolate to set.