line a square baking tin (20 cm) with baking paper and set aside.place almonds, coconut, coconut oil, syrup, pistachios and strawberries into mixing bowl and chop 15 sec/speed 8scrape down sides of mixing bowl with spatula and blend 15sec/speed 8transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx 20 mins to firm.place chocolate into mixing bowl and grate 10 sec/speed 9scrape down sides of mixing bowl with spatula and melt3 mins/50°C/speed 2pour chocolate over set base and spread out quickly and evenly. sprinkle with extra pistachio and strawberry, then place into refrigerator for approx 30mins, until firm. cut into squares and serve. store in refrigerator.