This simple and easy dessert is absolutely the bomb—a delicious crowd pleaser that just happens to be vegan, gluten free and naturally sweetened! 1 (9-inch pie) serves 8 to 10.
Put the almonds in a large bowl and fill the bowl with water to cover by at least an inch.
Put the cashews in a bowl, cover with water and let soak overnight.
Drain and rinse the cashews. Put them in the food processor with the first 2 cups of strawberries and the dates. Process until smooth and creamy, stopping to scrape down the sides of the bowl. Scrape the mixture into the prepared pie shell and freeze until firm—at least 3 hours.