A delicious vegan Springtime treat! Try this mouthwatering raw dessert recipe that will tantalize your taste buds. Indulge guilt-free with this delicious and healthy creation, which is also gluten free and dairy free.
Ingredients:
Pie Shell:
1 3/4 cups raw almonds, soaked overnight then drained
1 cup soft pitted dates
3/4 cup ground sunflower seeds
1/2 cup ground rolled oats
Binder:
7 or 8 large ripe strawberries
5 soft pitted dates
2 ripe bananas
1 cup apple juice
1 Tablespoon agar agar flakes
Fruit Filling:
2 pints fresh strawberries
Directions for Pie Shell:
- Soak almonds overnight, then drain and place in food processor with an S blade along with the rest of the ingredients.
- Alternate dates, almonds, seeds and oats until all ingredients have been run through.
- Process until a soft dough forms.
- Place dough between two sheets of plastic wrap or wax paper.
- Roll until crust is about 1/4-inch thick.
- Peel off the top layer of plastic wrap and place a lightly oiled pie plate on top of it. Gently slide your hand under the crust and plate, picking it up and inverting it. Remove the remaining plastic wrap. Press the dough into the pie plate.
Makes 10-inch crust.
Directions for Binder:
- Combine agar agar and apple juice, bring to a boil for one minute, simmer an additional minute. Remove from heat.
- While juice is cooling slightly, blend other ingredients in a food processor or blender until well mixed. Combine with apple juice mixture.
- Cut 2 pints of fresh strawberris into quarters, gently fold into binder and mix well.
- Carefully fill pie shell. You may also decorate with 1/2 pint of quartered strawberries, if desired.
- Cover with plastic wrap and chill for one hour before serving.
Note: Crust can be made in Green Power or Green Life or Champion juicers by using the closed blank rather than the screen. If using the Green Life or Green Power, leave the adjusting knob out.
