Blitz dates and almonds into sticky crumbs; press into parchment-lined 9x9 pan.

Blend soaked cashews, maple syrup, coconut oil, and lemon juice silky smooth.

Pour two-thirds of cashew cream over crust; smooth top.

Blend remaining cream with strawberries; pour over first layer.

Gently swirl with knife to marble.

Freeze at least 4 hours until firm.

Cut small bites; let sit 10 minutes before serving.