Grind nuts in a food processor. Add the 3/4 cup dates, and process until thoroughly combined.
Press the mixture into a non-stick pie plate or spring form pan.
Arrange 4 cups of the sliced strawberries on top of the crust and set aside.
In a food processor or blender, combine the remaining cup of strawberries with the 8 dates and the lemon juice. Puree until smooth.
Pour the sauce mixture over strawberries.
Refrigerate pie for 60 minutes before serving.
Optional: spring small bits of dark chocolate chunks on top of the sauce just before refrigeration. - recipe from Compassionate Cooks

Crust:
3/4 cup dates, pitted
2 cup raw pecan or almond

Pie Filling:
5 cup ripe strawberries, sliced
8 dates, pitted and soaked 10 minutes in warm water and drained
2 teaspoon fresh lemon juice