Here’s what
you need for the crust:
2 C raw
pecans or almonds
¾ - 1 C
pitted dates, preferably Medjool
¼ t salt
Here’s what
you do for the crust:
Place nuts
in food processor and grind them until they are a coarse meal. Add the dates
and salt and process until thoroughly combined. Press into a lightly greased 8
inch or 9 inch spring form pan ( or tart pan)
Here’s what
you need for the filling:
5 C ripe
strawberries, divided
5 pitted
dated, soaked 10 minutes in warm water and drained
2 t lemon
juice
Dark
chocolate for garnish
More
strawberries for garnish
Here’s what
you do for the filling:
Arrange 4 C
sliced strawberries over crust. Set aside. Blend 1 C strawberries with soaked
dates and lemon juice until smooth. Pour this over the sliced strawberries.
Garnish with dark chocolate and more strawberries. Refrigerate for an hour
before serving.
NOTE:
Colleen recommends serving this within an hour or two after you make it. I made
the crust in the morning and then assembled the pie 2 hours before serving. It
was perfect, but maybe a bit too moist. But I think that’s because my dates
were huge. It didn't really cut into nice slices, but it tasted great! And I
think the beautiful presentation made it extra special.
Tracy's Living Cookbook
