strawberry love

Mark this day, because something historic is about to happen. I am about to post... a recipe.

(pause for shock and awe)

It all started years ago as Doug and I sailed our first boat into Miami seeking fresh provisions. With some local help, we came upon the Coconut Grove Saturday Organic Market. We were drawn in by the amazing raw fruit pie, and it did NOT disappoint. In fact, it stuck with us for years. What was that amazing taste sensation and how do we recreate it? Then my pal Sarah at HappyFoody posted this and we've been spoling ourselves ever since.

It's so easy, clearly, becuase I am willing to make it. First the crust -- no wheat! Just use crushed raw almonds and pecans and dates. I also add a dash of juice from an orange to get it nice and sticky. If you don't have the kitched gadgets to finely ground nuts, you can cheat like me and buy some almond meal at Trader Joes and then just mash up the raw pecans and dates. The press it into a pie dish.

Next layer your favorite fruits into the crust. We love doing all or mostly strawberries.

I sneak in some raspberries and blueberries too. My parents out in Hawaii like to use what's local out there and do mango and papaya and pineapple and coconut. You can do just about anything, go crazy!

Then take the last bit of the main fruit you used and pop it in the blender with a dash of water and some more dates. Blend into a smooth puree and pour over the top of the fruit. Then let it chill for a bit in the fridge.

Finally, find an excuse for a special occasion and pig out! Be warned, despite having no sugar or wheat and being completely raw, this pie is insanely addicting and has been known to serve as breakfast.

Preparation Time: 20 minutes

Chilling Time: 1 hour
Servings: 8-12

Crust:
2 cups raw almonds and/or pecans
3/4 cup pitted dates, preferably Medjool

Filling:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice

Place the nuts in a food processor and grind until they’re a coarse meal. Add the 3/4 cup of dates (for the crust) and process until thoroughly combined. Press the mixture into a non-stick or very
lightly oiled pie plate or spring form pan.

Arrange 4 cups of the sliced strawberries on top of the crust and set aside.

In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over strawberries.

Refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.