4 c. ripe strawberries, sliced
1 No-Bake Pecan Crust (see below)
1 c. ripe strawberries, whole
5 pitted dates, soaked 10 min in warm water and drained
2 tsp. fresh lemon juice
Non-dairy dark chocolate chunks, preferably from a good, organic, fair-trade bar
No-Bake Pecan Crust:
2 c. raw pecans or almonds (I prefer almonds, although I haven't tried half almonds, half pecans yet. I found using just pecans was way too strong and pecany)
3/4 - 1 c. pitted dates, preferably medjool
1/4 tsp. sea salt
Canola oil for greasing pan
**Place nuts in food processor and grind them until they are a course meal. Add dates and salt and process until thoroughly combined. Press the mixture into a non-stick or lightly oiled 8-9" pan
Directions:
Arrange the sliced strawberries on top of prepared crust and set aside. In a food processor combine the whole strawberries, with the 5 soaked dates (drained) and lemon juice. Puree until smooth. Pour this mixture over the top of the slice strawberries. Arrange the chocolate chunks, if using, on top of the sauce and refrig 1 hour before serving.
From "The Joy of Vegan Baking" by Colleen Patrick-Goudreau (best dessert cookbook ever!)
