In a food processor, blend the rice crisps, dates, almond butter, and a pinch of salt until crumbly. Press into a 9-inch tart pan. Freeze for 15-20 minutes.

In a pot, simmer water and place a heat-safe bowl on top. Melt chocolate chips and coconut cream, stirring until glossy. Remove from heat and mix in almond butter, maple syrup, freeze-dried strawberries, and vanilla extract until smooth.

Pour the chocolate mixture into the chilled crust, smoothing it evenly. Return to freezer for at least one hour to set.

Let tart sit at room temperature for 10-15 minutes before slicing. Garnish with strawberries and almond slices, serve chilled.