15 soft, pitted dates
½ cup raw cashews
½ cup pecans
½ cup almond flour
3 cups of hulled fresh strawberries. If not in season you can use frozen mixed berries.
1 ½ cups of water
1 Tbs lemon juice
2 Tbs Digestive Health – food grade gelatin
1 tsp vanilla extract
½ tsp Himalayan salt
Honey to taste
Whipped coconut cream
Preheat oven to 180 degrees
In a food processor, I use a thermomix, pulse together all the crust ingredients until well combined. Crust should stick together when pinched.
Press crust into 20cm spring form cake tin, lined with baking paper. Make sure distribution of crust is even and goes up the sides of the tin.
Bake crust for ten minutes at 180 degrees. Set crust aside to cool. Do not remove from tin.
While the crust is cooking, combine strawberries or mixed berries, water, and lemon juice and bring to a simmer over medium heat, stirring frequently. Continue simmering for 10 minutes or until fruit is completely soft and sauce thickens.
Add the gelatin, vanilla and salt and whisk to incorporate.
If it is too tart add ¼ cup of honey. (or to your liking)
Remove from heat and let cool. When topping is cool, gently pour into cooked pie crust. Place pie in the refrigerator and allow to set for a minimum of 2 hours.
Top with whipped coconut cream and fresh, sliced strawberries.
Note about step 8. I allow to berry mixture to cool right down and then pour into the spring form tin. I then gently fold the whipped coconut cream through the berry mixture making red berry swirls.