Pre-heat oven to 350 degrees and grease a 8″x 8″ square tart pan.

In a small bowl, sift together the ground almonds, cocoa and coconut sugar. Add the melted coconut oil and stir until well combined.

Press the mixture into the bottom of the prepared tart pan and bake for 10-12 minutes.

Remove from the oven and let cool on a wire rack.

In a medium-sized sauce pan, add the strawberries and simmer on low heat for 10-15 minutes, until strawberries have softened. Remove from heat and mash with a fork. The strawberries will be a little watery. Set aside to cool.

In a large mixing bowl, add the goat cheese, honey and vanilla. Using an electric mixer, mix on high until smooth and creamy. Add in the strawberries and mix on high until well combined.

Pour the filling onto the crust and place in the freezer for 3-4 hours, or until frozen.

In a small microwaveable bowl, add the chocolate chips and coconut oil and microwave for 30 seconds. Remove and stir until smooth. Drizzle over the frozen bars, and immediately sprinkle on the crushed pistachios. The chocolate sets quickly on the frozen bars, so if you wait too long to add the pistachios they will not stick to the bars.

Return to the freezer for a few minutes to let the chocolate set. Remove from freezer and let sit at room temperature for 5-10 minutes before cutting into bars.

Store any leftover bars in an airtight container in the freezer.