Soak cashews overnight, rinse and drain.
Place almonds and dates in a food processor and process until fine and combined.
Press almond and date mixture into the bottom of a 9in. cake round, this will be your crust.
Place rinsed cashews, lemon juice, honey, coconut oil and vanilla in the food processor and blend.
Add strawberries and blend until everything forms one smooth mixture.
Pour strawberry mixture on top of the crust and freeze for at least two hours. Enjoy!