Line a loaf pan with parchment paper and set aside.
Make the crust: combine the granola and coconut oil in a food processor and pulse until a crust forms (about 5 minutes).
Press the mixture evenly in to the prepared loaf pan. Place in the freezer to set for 15 minutes.
Make the almond butter caramel: combine the almond butter, coconut flour, coconut oil, date, maple syrup, and almond milk in to a high powered blender until creamy. If the mixture is too thick, add more almond milk (starting with 1 tbsp) to thin it out to your desired consistency.
Take the loaf pan out of the freezer and spread the almond butter caramel over the crust, pressing down in one even layer. Place back in the freezer for another 15 minutes.
Make the chocolate layer: combine the dark chocolate bar and coconut oil in a small saucepan over low heat.
Take the loaf pan back out of the freezer and pour the melted chocolate over the caramel layer.
Place the sliced strawberries on top of the chocolate and set in freezer to freeze completely (about 30 minutes).
Once frozen, pull on both sides of the parchment paper to release from the loaf pan. Cut in to squares. Enjoy!