1 cup raw pecans
3/4 cup raw walnuts
1 cup pitted dates packed
¼ tsp sea salt scant
1/4 tsp cinnamon

3 cups fresh strawberries
3/4 cup raw cashews
3 tbsp pure maple syrup
1 tsp freshly squeezed lemon juice
Dash of sea salt
1 tsp lemon zest
Extra strawberries to garnish

To prepare the crust, place all the ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to a pie plate, pressing it evenly into the pan. For the filling, place all the ingredients, except the lemon zest, in a high-powered blender. Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. Remove the pie about 20 minutes before serving and add sliced strawberries to the top.