Place cashews and almonds in two separate bowls, fill with enough filtered water to cover, allow to soak overnight or at least 2 or 3 hours.
Once the nuts have been soaked, rinse thoroughly and place in bowl of blender. Add the water, strawberries, lemon juice, agave and sea salt and blend until smooth. Transfer to a bowl, cover and set aside.
Place chocolate wafer cookies or chocolate graham crackers in a large zipper bag, using a rolling pin, crush the cookies until they are fine crumbs. Crush enough cookies until you have about 2 & 1/2 cups of crumbs. I used one sleeve of graham crackers. Place in a bowl, cover and set aside.
Dice 1 quart strawberries into a bowl.
Time to assemble, I used small juice glasses.
Spoon each glass with about 1/4 inch cookie crumbs, top with strawberry cream, diced strawberries. Repeat layers, finishing with a sprinkling of cookie crumbs.