• Line a 16cm spring-form with parchment- or baking paper. The size of the spring-form does not have to be exact.
  

To make the base layer:

• In a food processor, process the almonds until coarsely chopped. Add the dates, coconut, and lemon zest and process until everything is mixed well and sticks together nicely when pressed between a couple of fingers. If the mixture is too dry add a few drops of water and process again.
  
• Spread the mixture evenly on the bottom of the spring-form and press down firmly. Set aside
  

To make the strawberry layer:

• Place all the ingredients for the filling in a blender and blend until very smooth. This can be a bit of a slow process since the mixture is quite thick but with patience and a spatula to help you it is perfectly doable. Blend, stop, stir, blend, stop, stir... And if you feel it is simply impossible then add a little coconut milk or other plant milk and try again.
• Once the filling is completely smooth pour it over the prepared base. Even it out, cover, and place in the freezer for several hours.
  

To Serve:

• Take it out of the freezer some time before serving. The timing depends on how long it was left in the freezer to begin with and how soft you want it when you serve it. If completely frozen then it should be taken out at least half an hour before for a firm still somewhat frozen state. If you prefer it softer then take it out an hour before serving.

  Serve with fresh strawberries or other fruit.
  

  Enjoy!