Raw cuisine is all the rage…so I decided to play with it. A total raw approach doesn’t work for me personally, but I think it has definite value to a healthy life. I think we all need some raw foods for enzymes, to create a light, fresh energy and for digestion. I love to make this pie when strawberries are in their full season of sweet ripeness.
Ingredients
2 pounds fresh strawberries, tops removed, quartered
Juice of one half lemon
1 teaspoon pure vanilla extract
½ cup brown rice syrup
Sea salt
2 cups raw almonds
1 3/4 cups pitted dates
Directions
Combine strawberries, lemon juice, vanilla, rice syrup and a pinch of salt in a bowl and toss to combine. Set aside while you make the crust.
Place almonds in a blender and pulse on high until they resemble bread crumbs. Empty into a 9-inch pie plate. Place dates in blender with about a teaspoon of water and pulse on high until well-chopped…it will be a little clumpy. Combine almonds and dates until they hold together and then press evenly onto the bottom and sides of pie plate to form a crust. Spoon berries generously into the crust, discarding any remaining liquid. Refrigerate for 2 hours before slicing into wedges and serve. Makes 6-8 servings.
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