Preheat oven to 350°F.

Blend nut meals, coconut flour, salt and Swerve sweetener. Add melted coconut oil. Using a fork, mix until all ingredients are moistened.

Evenly press nut mixture into 13x18 inch pan.

Bake at 350°F for 12-14 minutes or until crust begins to brown.

Remove and cool completely before adding strawberry mousse filling.

In a microwave safe cup or bowl, heat 1/4 cup water until extremely hot (about 1-2 minutes) Add jello mix to hot water. Stir to dissolve (about 2-3 minutes). Set aside to cool (ready when it reaches 80-85°F). If jello mix cools too much it will become chunky and will make clumps in the mousse. If too warm it will deflate the whipped cream.

In a large bowl or electric mixer, add cream, vanilla and Swerve confectioner sugar substitute. Whip until stiff peaks.

Remove about 1 cup sweetened whipped cream for garnishing.

Once jello mixture has adequately cooled, pour into whipped cream. blend on medium to medium high speed until combine. Don't over mix as this could turn your cream into butter. If needed, use a spatula to finish folding in gelatin mixture.

Refrigerate until crust has cooled completely.

Once crust has cooled completely, evenly smooth strawberry mousse filling over crust.

Remove green top from strawberries. Set 4-6 berries aside to use as garnish if desired. With remaining berries, crush into small pieces using a blender or fork.

In a microwave safe 4 cup bowl or measuring container, heat 1/2 cup water until extremely hot (about 2-3 minutes). Add jello mix. Stir 2-3 minutes until dissolved. Add 6-8 ice cubes to help cool.

Add crushed strawberries to gelatin mixture.

Carefully pour gelatin mixture over mousse filling. Spread evenly using a spatula.

Refrigerate until set (about 1 hour).

Once set, cut into 35 equal pieces (5 x 7).

Using a bag fitted with a piping tip, pipe a dollop of whipped cream onto each piece. Add a slice of strawberry if desired.