Boil a pot of water and place the cashews and dates in two separate bowls. Cover the cashews and dates with boiling water and let them soak for a minimum of 30 minutes. Line a 9x9 (or 8x8 for thicker bars) baking pan with parchment paper.
When the cashews and dates are done soaking, drain them and set aside. Combine all crust ingredients in a food processor and pulse for 30 seconds, making sure to scrape down the sides. Spoon the crust contents into your lined pan and use your hands or a spoon to press down until the bottom of the pan is covered evenly. Pop the pan into the freezer for the crust to set while you make the filling.
Rinse out your food processor and add in the drained cashews, maple syrup, coconut cream, vanilla, lemon juice, and 3/4 cup of the strawberries. Set the remaining strawberries aside. Pulse continuously, making sure to scrape down the sides, for 1 minute until smooth and creamy. Remove the pan from the freezer and add the filling, using a spatula to spread it around evenly.
Place the remaining strawberries on top of the filling so the cut side is facing up (as shown in my pictures). Place the pan into the freezer for 1 hour to set. Cut, serve, and enjoy! You can store these bars in the fridge for up to 4 days!
For best results, flip a can of coconut milk upside down and refrigerate overnight before using! This will help the hard part separate and rise to the top, especially if you're not using Native Forest brand.