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Prepare 6" round cake tin with removable base.
Place pistachios into a food processor and blend until coarsely ground. Add desiccated coconut, pitted medjool dates, coconut oil and sea salt and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
Place strawberries into high-speed blender or use hand blender and blend until you have smooth puree. Set aside.
In a double boiler gently melt coconut butter with coconut oil. Stir in 2 tablespoons maple syrup, strawberry puree, lemon zest and lemon juice. Mix well together.
Spoon onto the crust layer and smooth out the top.
Place into a freezer for about 1 hour to set.
Once set carefully remove from the tin.
Place onto a cake stand and decorate with fresh strawberries and chopped pistachios.
Store in a fridge or freezer.