This was a gorgeous dessert!
Prepare the crust:
1/2 cup medjool dates (another kind will substitute fine, but these are soft so no soaking is required)
1 cup finely chopped almonds (I used my leftover almonds from Almond Milk)
Blend nuts and dates in a food processor to form a meal. Press into the bottom of a pie plate in an even layer. Place a ring of sliced berries around the edge for a pretty rim, or double the recipe and press the meal up the sides as well.
Filling:
1 cup strawberries
3 stalks raw rhubard, trimmed of strings
1/4 - 1/2 cup raw agave nectar
pinch of sea salt
1 cup raw kelp noodles
juice of 1/2 lemon
Puree in blender until completely smooth. (If it is too thin, add a raw thickener of choice or more kelp noodles. Stir in 1 cup chopped berries by hand. Pour into pie crust. For added beauty, place sliced strawberries around the top in rings, as pictured. Chill 2 hours before serving.
Serve with coconut vanilla ice cream and a drizzle of raw agave nectar or Raw Agave Caramel. Yum!
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