Mix the dry ingredients for the crust (oat flour, ground almonds, flaxmeal, cornstarch, sugar and salt).

Add margarine or coconut oil chunks, vanilla and mix with a dough cutter or spatula (do not use your hands, it is important to prevent the margarine or oil from melting) until you get a sandy consistency. Mixing consists of chopping the coconut oil with the cutter and integrate it with the rest of the ingredients. Reserve.

Grease a springform pan.

Pour the previous mixture into the pan and press towards the bottom and the sides of the pan. Moisten your hands with a little water to make the process easier.

Pop the pan in the freezer for 20 minutes.

Preheat the oven to 350°F.

Remove the pan from the freezer and bake for 24 minutes. Turn the oven off and let the crust rest inside for 8 more minutes (without opening the oven). Take the pan out of the oven and let it cool down.

To prepare the filling, blend the strawberries, coconut milk, sugar and lemon juice. Transfer to a pot and bring to medium heat.

Mix the cornstarch with the water and pour it into the pot. Mix again and add agar powder (1 teaspoon at a time). Once it starts boiling, let it cook for 2 minutes (to actívate the agar powder) and remove from heat.

Pass the mixture through a strainer to avoid possible lumps and pour into the previous pan.

Let cool and refrigerate for 2 hours or until the filling is completely firm.

Garnish with more fruit to taste.

Keep in the fridge.