This pie is originally made of apples, but here is the strawberry season, so I've tried it with strawberries and it works.
For the base
1/2 cup of almond (soaked for a night)
1/2 cup of hemp seed
1 cup of dates
For the filling
2 apples cut into small pieces
2 grated apples
½ cup of dehydrated strawberries
1 cup of strawberries cut into little pieces
2-3 dates cut into little pieces
2 tsp lemon juice
1 tsp of agave nektar
For the cream
1 cup of cashew
4 tsp lemon juice
1 little spoon of vanilia extract
1 tsp agave nektar
Mix the ingredients for the base in the food processor, then sweeten and flavour and knead a dough of the ingredients. Put it in a cake shape and dehydrate for 3-4 hours.
Mix the ingredients for the filling and flavour to get a not too moist but "lumpy" dollop. It's also possible to make it without sweetener but then more dates are needed. I used dehydrated strawberries because of their intensive taste, but of course, it's also possible to use fresh ones. THe fruit-mass needs to be filtered.
Use a blender to mix the ingredients for the cream.
Finishing the cake:
Put the filling on the base and then top it with the cream. Don't cover the whole suface, so that the filling can be seen. Decorate with fresh strawberries.