For crust:
2 1/4 cups dried dates pitted and soaked in water for an hour if too dry
1 1/2 cups almonds
2 cups walnuts
For filling:
2 coconuts
8 small, ripe bananas
2 tablespoons raw honey or agave nectar
1 cup pitted dates
6 to 8 strawberries


For crust: Blend dates, almonds and walnuts in a food processor until the consistency of chunky cookie dough.

Transfer to an 8-inch pie dish. Use your fingers to press and form a crust; set aside.

For filling: Cut tops off coconuts and drain juice into a container to enjoy later. Scoop out coconut meat and transfer to a food processor.

Add bananas, honey, dates and strawberries. Blend until creamy and smooth.

Pour into pie crust and cover lightly with plastic.

Refrigerate at least 4 hours to set or, for a frozen treat, put in freezer until ready to serve.