Preheat the oven to 180C.
In food processor blend the oats, flour, walnuts and baking powder together. Add in the coconut oil then place into a bowl. Pour in the honey and vanilla then mix together with a spoon.
Grease a 23cm tin with coconut oil and press the pastry into the tin.
Bake in the oven for 15-20 minutes until bronzed.
To make the filling, zest the orange and place to the side. Juice half the orange pour the juice into a pot and warm with 4 tbsp of honey cook for a few minutes until its reduces. Half the strawberries, leaving a few to the side for decoration. Scrape the coconut cream from the top of the can (leaving the milk for smoothies or a curry). Add the strawberries and coconut cream, and cook for 5 minutes. Stir in the coconut oil and pour the mix onto the baked crust.
Decorate with the rest of the strawberries and the zest. Place in the fridge to set for a few hours.
Once set cut into slices and keep in the fridge, will last for 4-5 days.