To make the base, stir together almonds, oat flour, cacao butter, 3 tbsp maple syrup, 1 tsp vanilla paste and pinch salt in a bowl.
Press into a loose-bottomed 23 cm tart tin, pressing along the sides and smoothing down with the back of a spoon. If the mixture feels a little sticky, add some more almonds. If it's slightly too dry, add a splash more cocoa butter. Place in the fridge to firm up.
Next, make your cashew cream by blending together the cashews, coconut cream, coconut milk, 3 tbsp maple syrup, dates, 2 tsp vanilla paste, 2 tbsp lemon juice and 2 scoops Collagen Shots until smooth and creamy, adding a splash more milk if needed. You want it to have a thicker texture (if it's too runny, you'll end up with a soggy bottom on your tart!) but to be completely smooth - you will need a good blender for this!
Spread the cashew cream over your tart base, then place in the fridge overnight to firm up.
Decorate and top with fresh strawberries before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.