Instructions

1. De-pit and soak the dates in hot water for 10 minutes.
2. While the dates are soaking, prepare the strawberries. Cut off the stems, and then thinly slice off two of the sides. Then cut the leftover middle piece of strawberry into two slices so that you have two thicker slices (see photo to see what the heck I am talking about). Set aside.
3. Add dates, pumpkin seeds, oats, salt and vanilla to a food processor and process until mixture begins to bind together, scraping down as needed.
4. Line the bottom of a springform pan with baking paper (cutting it down a bit with scissors is a good idea, as it will look prettier once removed from the pan) and add the mixture from the food processor. Spread onto the bottom of the pan, pressing down with a spatula to make sure the whole bottom is evenly covered.
5. Place the strawberries top side up around the base, with the flat side facing out, against the perimeter of the pan. Continue to place around until there is a crown of strawberries on top of the base. Place in the refrigerator to chill while you prepare the filling.
6. Add the chocolate to a large glass bowl. Microwave for 2 minutes. Remove from microwave and stir. Put back in the microwave in 1 minute increments, stirring after each time. Make sure not to over-cook. You can also use the double-boiler method on the stovetop if you prefer. Once chocolate melted to a silky smooth consistency, add the maple syrup, vanilla, and salt. Mix thoroughly. Add the coconut milk last, pouring and stirring at the same time. The mixture will become thick quickly, and that’s totally normal.
7. Once mixture is well combined and smooth, take the pan out of the refrigerator and pour the mixture into the pan, smoothing the top with a spatula.
8. Put pan into the refrigerator (as long as it’s pretty cold) and let set for 2 hours or more. You can also freeze it, but it needs about 30 minutes of sitting out before it’s ready to slice.
9. If desired, add additional toppings around the edge of the pie before slicing.