Farmer’s Market No-Bake Strawberry Pie
Imagine strolling through your local farmer’s market on a balmy summer afternoon, the sun on your back and live guitar music kicking up your step. Then in a surreal moment your nose is captured by the aroma of bursting ripe strawberries. Ahhh, heavenly!
After you purchase more of the juicy red berries than you could possibly eat, grab this no-bake strawberry pie recipe and roll up your sleeves. Trust me, the minimal effort needed to crank out this pie is MORE than worth it!
Inspired by Colleen Patrick-Goudreau’s recipe in The Joy of Vegan Baking
Here’s what you need:
- 2 cups pecans
- 1 cup date rolls, or pitted dates
- Dash of salt
- 3 cups strawberries, sliced
- 1 cup strawberries, whole
- 1/3 cup dates, or date pieces, or raisins
- 1 small lemon, juiced
- 1/3 cup Dairy Free Chocolate Chips * optional*
1.      Lightly grease pie pan with canola oil. Grind the pecans in a food processor until coarse. Add the date rolls and salt, process until thoroughly combined. Press the mixture into your pie pan.
2.      Arrange the sliced berries on the crust. Blend the whole strawberries, dates and lemon juice until smooth. Pour over the sliced strawberries. If you’re adding chocolate (and why wouldn’t you) then sprinkle over the top of the pie.
3.      Refrigerate for about an hour before serving. Note: this pie is best exactly an hour after you make it when the berries are still super fresh, so try to make it right before dinner or right after dinner rather than earlier in the day.
4.      Now give me a call and let me know when I should come over for a slice J
Did you try this recipe? Let me know how you liked it below…
