Preheat the oven to 170c and line a tray with baking paper.
In a food processor, combine the brown rice flour, syrup, coconut oil, ground almonds and a pinch of salt and blend.
Add a drizzle of water to help everything come together to form a dough.
Sprinkle a little flour onto a cutting board and flatten out the dough into a rough, circular shape. You don’t want the mixture to be too thin, or it could break when folding.
Place the strawberries into the centre and carefully fold in the edges of the pastry to overlap the filling.
Sprinkle with the coconut sugar and carefully transfer onto your baking tray.
Pop this into the oven to bake for around 20 minutes. You want the pastry to be nice and golden and the strawberries really gooey and melted.
To make the sauce, combine the peanut butter, cacao and rice syrup and mix well. You can add a little water or almond milk to thin out the mixture slightly if needed.
