To make the crust, in a large bowl combine almond meal and salt. Add chopped dates to bowl and blend using your hands.
Press the dough into the bottom of an 8″ pie pan, pressing some at least halfway up the sides of the pan. Place in refrigerator while making the filling.
To make the filling, combine the zest, lemon juice, cashews, strawberries, water, coconut oil, and vanilla in a high speed blender. Blend until smooth.
Remove crust from refrigerator. Scoop filling onto the crust. Place back into refrigerator for 1 to 2 hours to firm up the filling.
Recipe Notes
Recipe adapted from Ani’s Raw Food Desserts by Any Phyo. Da Capo Press, 2009.