Line the bottom and sides of a 7" cake tin with removable base with some parchment paper.
Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed.
Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
First melt the chocolate over a double boiler (bain-marie).
Cut the tops off the strawberries so that they sit flat and arrange them as evenly as possible on the base of the crust.
Add all of the ingredients apart from the melted chocolate to a high speed blender or food processor and blend for a couple of minutes until smooth and creamy. Add the melted chocolate and blend again until smooth.
Transfer the filling into the cake tin using a spatula to smooth is out. Place in the fridge to set for 3-4 hours (or overnight if preferred).
Once set, remove the cake from the tin and carefully peel away the parchment paper from the sides.
Add the coconut whipping cream to a large bowl and whisk until it resembles whipped cream. Add the vanilla bean paste and 5 tablespoons of the fudge sauce and whip again to combine. Transfer to a piping bag.
Add the remaining fudge sauce on top of the cake (you can use more or less depending on your taste).
Pipe the whipped cream around the edges of the surface and arrange the fresh strawberries on top.
To store, place in an airtight container and refrigerate. Note: because this recipe uses fresh strawberries, it’s recommended to serve within 1-2 days.