1.

Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.

Grease foil with coconut oil.

2.

Place almond flour in a food processor and process to fine, even crumbs (about 30 seconds).

Add melted coconut oil, palm sugar, and salt and pulse to incorporate, about five pulses.

Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula.

Bake until crust is fragrant and beginning to brown (12 to 15 minutes), rotating pan halfway through baking.

Let cool on wire rack for at least 15 minutes.

3.

Add coconut milk, palm sugar, tapioca flour to a bowl and whisk to combine.

Add palm sugar mixture and whisk to combine.

Transfer mixture to a saucepan and bring to a boil over high heat, whisking constantly.

Reduce heat to medium-high and whisk until thick and glossy (1-2 minutes).

4.

Pour pudding mixture over cooled crust. Allow to cool at room temperature for 10 minutes.

Cover loosely with plastic wrap and refrigerate until thoroughly chilled (at least three hours).

Remove from the pan using the foil sling and cut into sixteen squares. For thicker bars, stack one square on top of another and garnish each with a strawberry slice or mint leaf before serving.