Strawberry Mousse Pie with Almond-Date Crust

A gluten/ sugar/ dairy-free dessert.  Plan ahead to have soaked nuts to use in the crust and filling.

 

 Crust:

 

·      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.

 

 

Filling:

 

·      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.

 

 

Optional:

 

            Make with 2 lemons instead of 2 cups strawberries

 

            Add carob powder, cacao nibs, cocoa powder as desired

 

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