A gluten/ sugar/ dairy-free dessert. Plan ahead to have soaked nuts to use in the crust and filling.
· 1 cup almonds, soaked in salt water for 7+ hours, and then dehydrated
· 10 pitted dates, can soak these too for ease in blending
· additional water as needed to hold together
Grind almonds in food processor until fine-textured. Add dates and water as needed to make it sticky enough to press in a pan to make a crust.
Chill crust to make it firm.
· 2 cups cashews, soaked in salt water for no more than 6 hours, then drained
· 2 cups strawberries
· lemon zest from ½ lemon
· ¼ cup maple syrup
· ½ coconut oil, melted
Blend all in a food processor until smooth and uniform. Pour into formed crust and chill for a few hours until it has set. The coconut oil when chilled will give it firmness.
Make with 2 lemons instead of 2 cups strawberries
Add carob powder, cacao nibs, cocoa powder as desired