Preheat oven to 350 degrees F and line 9x13 baking dish with parchment paper.
In a large mixing bowl, mix together almond flour and shredded coconut.
In a separate smaller bowl, whisk together eggs, honey, and vanilla extract.
Pour liquid mixture into bowl with dry ingredients and mix well.
Take crust mixture and transfer it to lined baking dish. Pat down crust mixture so that it is evenly distributed across the surface of the baking dish. (I used the back of a spatula to thin the crust out.)
Bake in oven for 15 min.
While crust is baking, begin fruit compote. Prepare fruit by rinsing, remove stems from strawberries and cut in half, and remove pits from dates.
Add water and all berries to saucepan and turn up to high heat. Stir berries periodically until mixture begins to boil. Let boil for 1-2 min, then reduce to medium heat. Take a potato masher and periodically mash the fruit mixture.
Let sit on medium heat for an additional 8-10 min, while periodically stirring and mashing. Remove from heat, stir in almond flour and let cool.
Once your crust is finished, set out to cool. Once the crust and berry compote have cooled off to room temp, pour compote mixture onto crust. Spread an even layer over crust, sprinkle with goji berries and almonds.
Freeze for minimum 1 hr, for best results freeze over night. Remove from baking dish, pull out parchment paper, and cut into squares. Store in fridge and enjoy!