2 lbs fresh strawberries, tops removed, quartered
1 tablespoon fresh lemon juice (about 1/2 of a lemon)
1/2 cup dark-brown sugar
1 teaspoon vanilla
1/2 cup brown sugar
2 cups raw almonds
1 3/4 cups pitted dates
In a bowl, combine strawberries, lemon juice, vanilla and brown sugar. Mix well, and let sit while you make the crust.
Place almonds in a blender or food processor and pulse on high until they resemble bread crumbs, about 1 minute. Empty into an oiled 9" pie plate.
Put dates in blender with 1 teaspoon of water and pulse on high until well chopped, about 30 seconds (it's okay if they're a little clumpy).
Combine almonds and dates until they hold together, then press evenly onto bottom and sides of pie plate to form crust. Using your hands or a slotted spoon, pile berries into the crust, discarding any remaining liquid.
Refrigerate for 2 hours and serve.