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From The Joy of Vegan Baking by Colleen Patrick-Goudreau
I served this last night at a small dinner party – it’s always risky to try new recipes with company, but I knew this would be great….and it was. Ate the rest for breakfast this morning right from the pan, standing at the kitchen counter. Can you picture it? I can’t wait to make this again! Maybe with peaches.
Here’s what you need for the crust:
2 C raw pecans or almonds
¾ - 1 C pitted dates, preferably Medjool
¼ t salt
Here’s what you do for the crust:
Place nuts in food processor and grind them until they are a coarse meal. Add the dates and salt and process until thoroughly combined. Press into a lightly greased 8 inch or 9 inch spring form pan ( or tart pan)
Here’s what you need for the filling:
5 C ripe strawberries, divided
5 pitted dated, soaked 10 minutes in warm water and drained
2 t lemon juice
Dark chocolate for garnish
More strawberries for garnish
Here’s what you do for the filling:
Arrange 4 C sliced strawberries over crust. Set aside. Blend 1 C strawberries with soaked dates and lemon juice until smooth. Pour this over the sliced strawberries. Garnish with dark chocolate and more strawberries. Refrigerate for an hour before serving.
NOTE: Colleen recommends serving this within an hour or two after you make it. I made the crust in the morning and then assembled the pie 2 hours before serving. It was perfect, but maybe a bit too moist. But I think that’s because my dates were huge. It didn't really cut into nice slices, but it tasted great! And I think the beautiful presentation made it extra special.