Put nuts, seeds & dates into a food processor and pulverize them.  Lay them down in a pie pan (same way you'd use graham cracker crust).

Slice strawberry and line bottom of pie crust.  In cleaned food processor liquefy the blueberries.  Pour the blueberries over the strawberries and crust.  Refrigerate for 20 minutes.  Place a few more strawberry slices on top.  Put back in fridge for 20 more minutes.

The natural pectin in the blueberries makes this gel right up.  The natural sweetness means you don't need any sugar.  Kids love it and it's as easy as .... well... pie!  (I'm embarrassed that I wrote that!)

Enjoy!