Place coconut butter jar in a bowl of hot water to soften it. Then, get your strawberry filling going.
Place strawberries, water and coconut sugar (if using) in a sauce pan over medium-low heat. Let them start to break down, stirring occasionally.
While the strawberries are on the stove, make crumble/crust. Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You don't want to over mix. Keep the crumbles alive.
Preheat oven to 350° F, and line a square pan with parchment paper. Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer.
Go back to your strawberries. They should be broken down and saucy. Turn heat off and stir in balsamic vinegar.
Layer strawberry mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place in the oven and bake for about 30 minutes.
Remove from oven and let cool completely. You can even let them set in the fridge for about 30 minutes. Slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!
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