Step 1

Place walnuts, coconut flakes, dates, vanilla, and salt in a food processor and process until finely ground. Process until it looks like breadcrumbs.

Step 2

Scoop crust into the base of a spring-form pan, using a hand press into the bottom of a seven or 8-inch spring-form pan or four mini-spring-form pans. Place in refrigerator to chill while preparing the filling.

Step 3

Place cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla, and salt in a blender and process until smooth and creamy, scraping down the sides of the blender if necessary.

Step 4

Add strawberry and blend. Pour filling into prepared springform and freeze for 2-3 hours or until set.

Step 5

To serve remove from freezer, transfer to serving plate and allow to soften a bit, garnish with strawberries.