1. Preheat your oven to 350F (176C) and place a large mixing bowl in the freezer for the peanut butter mousse filling.

2. Process graham crackers in a food processor until finely crushed. Add melted butter or oil and mix. Press evenly into a pie dish or an 8×8 square glass dish to form the crust. Bake for 10-12 minutes until golden brown, then set aside to cool.

3. Prepare the compote in a saucepan by cooking strawberries and orange juice (if using) over medium heat until very bubbly. Reduce heat to low and simmer to thicken, smashing the fruit with a wooden spoon. Remove from heat, add chia seeds (if using), and stir. Chill in the refrigerator.

4. Process pitted dates in the food processor until small bits remain or a ball forms. Add a little coconut oil and warm water, then process until a thick paste forms. Add a pinch of salt for flavor balance if desired. Set aside.

5. Carefully scoop the thickened coconut cream from the chilled cans into your frozen mixing bowl, leaving the liquid behind.

6. Beat the coconut cream with a mixer until fluffy and peaks form. Gradually add peanut butter and date paste until your desired flavor is reached. Transfer the filling to the cooled crust, spread evenly, and chill for at least 1 hour, or up to overnight.

7. To serve, slice the pie and top with your desired amount of chilled compote. Alternatively, spread the compote over the entire pie just before serving. The pie can be stored in the refrigerator for up to a few days. For longer storage, freeze and thaw for 15-20 minutes before serving as an icebox pie.