For the pie crust: Combine the date paste, coconut flakes, vanilla extract, sea salt, cardamom and cinnamon in a food processor. Process until the dates are fully integrated and the mixture begins to "ball up." Grease a 9-inch pie pan with coconut oil and press the pie crust evenly into the pan, fluting the edges. Chill the crust in the refrigerator for 20 minutes while you make the filling.
For the filling: Combine the coconut milk, bananas, date paste, vanilla extract, lemon juice and sea salt in a blender and blend on high speed until smooth. Add the soy lecithin and coconut oil and blend until very smooth and creamy. Pour the filling into the chilled pie crust and gently shake the pan to release any air bubbles. Top with the strawberries and shredded coconut and refrigerate for at least 1 hour before serving; the pie will keep for 2 to 3 days, covered, in the refrigerator.
This pie freezes beautifully. Just defrost before serving.