Preheat oven to 350℉/180℃

Lightly grease bottom and sides of pan with coconut oil or butter

Do a rough chop your roasted almonds and cashews - use a knife or electric chopper - and leave some bigger pieces

Add chopped nuts, almond flour, and salt to mixing bowl and combine

Add melted butter and honey

Stir until mixture is in crumbly pieces

Press crust mixture evenly into bottom of pan

Bake for 20 - 25 mintues until crust is golden brown and firm

Set aside to cool complately before adding next layer

Add heavy cream yogurt to mixing bowl

Beat on high speed for a few minutes until it is fluffy

Add Labneh to separate bowl

Beat or whisk in honey and vanilla until smooth

Stir Labneh mixture ijnto whipped yogurt until smooth

Spread creamy mixture over cooled crust

Place in freezer for 30 - 60 minutes while topping is prepared

Chop about half of the fresh strawberries to make one cup

Slice the rest of the strawberries into thin slices

Add the chopped strawberries and ½ cup orange juice to blender

Blend until smooth

Place the two tablespoons of orange juice in small bowl

Sprinkle the unflavored gelatin over the orange juice and set aside to bloom for five minutes while you heat the srawberry mix

Place strawberry orange juice mixture in a small saucepan and add the two tablespoons of honey

Heat over medium-low heat until just bubbling

Remove from heat and whisk in the gelatin mixture

Pour mixture into a two cup measuring cup and cool to room temparture

Once you are ready to assemble, spread the sliced strawberries over the creamy layer

Pour the cooled gelatin mixture over the strawberries

Cover pan and refrigerate for 2 - 4 hours until set

Keep chilled and store in refrigertor for three to four days (it's best when it's fresh because the crust will get softier the longer it sits)Ø