Have your pie and eat it too! This is the healthiest pie you’ll ever make, and it is completely raw—no worrying about rolling out crusts, cooking fruit or baking anything. Rhubarb and strawberries are both excellent sources of fiber and vitamin C, and leaving them raw preserves more of their nutrients than if they were to be cooked. The dates in the crust give you another dose of fiber, and the almonds provide protein, making for one well-balanced dessert!
1/3 rounded cup sliced rhubarb
1 cup fresh strawberries, sliced
1 Tbsp raw honey
1/2 cup raw almonds
5-6 pitted dates, chopped
pinch sea salt (optional)
- Thinly slice rhubarb and strawberries. Place in a bowl and drizzle with honey. Stir well, loosening any honey that has adhered to the bowl. Set aside.
- In a food processor, grind almonds into a flour. Add a pinch of sea salt if desired. Coarsely chop dates and add. Pulse to mix. The crust mixture will be crumbly.
- Press crust into the bottom of two ramekin dishes or one 4 inch pie dish. Top with strawberry-rhubarb filling–use discretion with the amount of juice you include as it can saturate thinner crusts if left to sit.
If preparing to serve later, add strawberry-rhubarb filling just before serving. Crust will keep in the fridge for several days, prepared strawberries are best within a day.
Recipe credit: Me Amoeba