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