Line a 9-inch flan tin with non-PVC plastic wrap.

Blend all biscuit base ingredients in a food processor until crumbly.

If making flours from scratch, dehydrate soaked oat groats and almond pulp until dry and then mill them.

Transfer the biscuit base mixture into the tin and flatten.

Place the tin in the freezer to set.

Blend all topping ingredients except coconut flour in a Vitamix until smooth and creamy.

Add coconut flour and mix well until the texture is light and fluffy.

Take the tin out of the freezer and add the topping.

Transfer to the freezer for 10 minutes.

Slice more strawberries (or other berries) to decorate.

Prepare Vegeset according to package instructions and let cool.

Take the pie out of the fridge and decorate with the fruits.

Add the cooled Vegeset jelly on top quickly before it sets.

Refrigerate to fully set the pie.