At the height of summer, when berries are at their sweetest, this pie is a regular on my table.
Makes 8 servings
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.
Cook’s Tip: You can purchase finely ground almond flour and save the work of the step of crushing the raw almonds.