A simple, light dessert!
Preheat the oven to 375 degrees Fahrenheit. You will need a 2 quart baking dish.
In a large bowl, toss together the strawberries, ½ cup of the sucanat, 1 cup of the almond meal, salt, lemon zest, and pure vanilla extract until evenly combined. Transfer to baking dish.
In a medium bowl, combine coconut oil, hazelnuts, and remaining 3 tablespoons of sucunat and 1½ cups almond meal. Sprinkle over the filling in baking dish.
Bake for about 40 minutes or until topping is golden brown and the filling is bubbling.
Serve warm with vanilla ice cream or coconut whipped cream for an extra treat!