For the crust:
2 cup raw pecans
2 tablespoons coconut oil
¼ cup cocoa powder
¼ cup pure maple syrup
⅛ teaspoon fine sea salt

For the filling:
2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
½ cup cocoa powder
½ cup pure maple syrup
1 tablespoon vanilla extract
¼ teaspoon fine sea salt
¼ cup coconut oil, melted

For the strawberry sauce:
5 ounces thawed frozen strawberries
5 ounces chopped strawberries
1 tablespoon pure maple syrup