|600 g||strawberries (divided)|
|4 tbsp||coconut oil (divided)|
|3 tbsp||agave nectar|
|coconut oil for greasing|
Add almonds, dates, and half of the coconut oil to a food processor. Pulse until well combined and set aside.
Purée most of the strawberries and all the cashews in a blender. Add agave nectar and the rest of the coconut oil, and purée until smooth.
Grease a springform pan with some coconut oil. Gently press the almond-date dough into the bottom of the pan. Pour the strawberry-cashew purée over. Use a rubber spatula to smooth the top. Freeze the cake for at least 4 hrs.
Meanwhile, roughly chop the pistachios and halve the remaining strawberries.