To prepare the no-bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using. (I used 4 6-ounce cups, but you could probably do up to 8 shot glasses with this amount of crust.)
To prepare the strawberry filling, combine the coconut milk and agar flakes in a small saucepan over medium-high heat and bring the mixture to a boil. Use a whisk to stir well and lower the heat to a simmer, whisking occasionally until all of the agar flakes have dissolved, about 5 minutes. Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk/agar mixture over the top. Blend on high until smooth and creamy, then pour the filling over each crust. Place the pies in the fridge to set until the center is firm, about 4 hours.
Top with coconut whipped cream and fresh sliced strawberries just before serving!