Pre-heat the oven to 350 degrees F. Coat 8 four-inch ramekins with cooking spray. Place the ramekins on a sheet tray covered with parchment paper. In a large bowl, gently combine strawberries with the maple syrup, orange juice, arrowroot and salt. Gently toss to combine the ingredients until the fruit is evenly coated. Pour the filling into the greased ramekins.

Combine the chopped nuts together in a bowl. Add the almond flour, maple syrup and salt and stir to combine. Scatter the topping over the filling in each ramekin. Bake until the nut topping is lightly browned and the filling is bubbling, about 30-40 minutes. Remove the tray from the oven and let the ramekins cool on a wire rack for about 15 minutes. Serve with fresh whipped cream or your favorite vanilla ice cream.