Put the chocolate chips in a microwave-safe bowl. Microwave for 20 seconds at a time, stirring until melted. Set aside

In a food processor, blend together avocados, chocolate chips, cocoa powder, almond milk, maple syrup, and vanilla until smooth and until you can no longer see any avocado. If the mixture is too thick, add a bit more milk. 

Transfer the mixture to a bowl. Cover with saran wrap and put in the fridge to chill.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a food processor, combine oats, ginger, and sugar. Pulse until combined, then add butter and pulse until combined and the mixture has a sandy, clumped texture. 

Spread the mixture out on the baking sheet. Bake for 30 minutes, stirring occasionally. Let cool. 

Combine strawberries, sugar, and lemon juice in a medium saucepan over medium heat. 

Bring the mixture to a simmer. Stir occasionally until the mixture is about half the size and it's syrupy. Put the mixture in the fridge to cool.  

The coconut cream should be refrigerated overnight, but you can also put the cream in the freezer for an hour. 

Scoop the solid cream into a chilled mixing bowl, discard the liquid. 

Blend on a medium speed with a whisk attachment. after 30 seconds, add sugar slowly. Continue to blend on medium-high speed until soft peaks begin to form. Store in an airtight container in the fridge.  

In a mason jar or other clear jar, scoop 1/6 avocado mixture in each. Layer on the strawberry sauce and oat crumble. Repeat three times and top with coconut whipped cream. serve chilled.