Preheat oven to 340° F
Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it becomes like wet sand.
Put a baking sheet on the 7″ x 7″ mold and press the mixture into the bottom.
Bake for 15-22 minutes, or until baked through.
After it is cooled down, put it in the freezer for 30 minutes to an hour.
Put every ingredient for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top.
Freeze it until set. Take out cake from the mold and cut with a warm knife
