Combine almonds, 1 cup shredded coconut, pitted dates, 2 tablespoons coconut oil, and salt in a blender.

Puree until the mixture forms a dough-like consistency.

Press the dough evenly into a pie pan to create the crust.

In a blender, combine 2 cups strawberries, 2 cups shredded coconut, 2 tablespoons coconut oil, and salt.

Blend until smooth and creamy to create the filling.

Pour the creamy filling over the prepared crust.

Arrange sliced strawberries on top of the filling.

Refrigerate for approximately 2 hours, or until the cream has thickened and the pie is set.