For the crust: place almonds or pecans, coconut oil, vanilla, salt and dates into food processor and process until fine and crumbly.

Oil pan with coconut oil and press mixture into the bottom and sides. Place in freezer until firm.

For filling: place cashews, lemon juice, agave nectar, strawberries, coconut oil, almond milk, vanilla and salt into food processor. Process until smooth.

Pour filling into crust. Garnish with sliced fresh strawberries.

* To make almond milk, blend 1 cup almonds and 3 cups water until smooth. Strain.