Pulse your base ingredients until well combined. Add to a non stick pan and freeze for 30 minutes to an hour.
Blend 2 cup of dates until it makes an ooey gooey paste. Add a Date layer, freeze until formed.
For the almond butter layer: blend 4 cups of raw almonds with a food processor or high speed blender (I used my blendtec twister jar). Then add your almond butter, freeze.
Add another date layer and then top with the last of your almond butter, strawberries, and carob chocolate drizzle.
For the carob chocolate drizzle: mix carob powder, water, and coconut sugar until creamy.