Chop the strawberries and add them into a bowl together with the chopped mint and the juice from one lime. Toss to combine and set aside.
In the food processor add the dates, oats, almonds and coconut oil, and pulse two times to obtain a chunky, sticky mixture.
Divide evenly the mixture into the serving jars.
Wash the food processor and add the cashew, the juice from one lime, cashew milk, maple syrup, vanilla extract and sea salt and process to obtain a creamy paste.
Divide the cashew cream evenly into serving glasses.
Top with marinated strawberries, lid the jars and refrigerate for at least 30 minutes before serving.
*To assemble the jars at the picnic pack the layers separately into glass containers, and keep them cool inside the thermal cooling bag until serving.