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NO-BAKE STRAWBERRY PIE
Ingredients:
5 cups (750 g) fresh strawberries, de-stemmed
2 cups (200 g) nuts of your choosing, raw or roasted. I used 1 cup (100 g) raw almonds and 1 cup (100 g) roasted cashews
1 cup (175 g) medjool dates, pitted (for crust)
½ cup (90 g) medjool dates, pitted (for topping)
1 Tbsp (15 mL) agave syrup (optional)
1 tsp (5 mL) lemon juice
1/8 tsp salt
Mint or basil (optional garnish)

Directions:
1. To make the crust, in a food processor add the 1 cup of dates, nuts of choice, and salt. Blend on high, stopping to scrape down the sides as needed. Blend until mixture sticks well together. Note: if the mixture is too crumbly, add a few more dates.
2. Measure out about ½ cup of the crust mixture and set aside for later. Press the remaining mixture into a 9” pie pan, pressing it up against the edges as well. Place in the fridge.
3. Next, from the 5 cups of strawberries, reserve 1 cup to be used later. Thinly slice the remaining 4 cups of strawberries.
4. In a food processer, add the 1 cup of reserved strawberries, ½ cup of reserved dates, agave syrup, and lemon juice. Blend on high until smooth.
5. Remove the prepared pie crust from the fridge and slowly place the sliced strawberries inside.
6. Gently spread the smooth strawberry mixture on top until the strawberry slices are fully covered.
7. Using the reserved ½ cup of pie crust, divide around the rim of the pie plate to create a crust around the pie, gently pressing down as you work your way around.
8. Decorate the top with a couple of strawberries and fresh mint or basil, and place in the fridge for at least an hour until you're ready to serve. Enjoy!

WHAT WE USE @ THE PUL KITCHEN (2019)
» Blender: https://amzn.to/2GfbeL6
» Food processor: https://amzn.to/2IquU2b
» Hand blender: https://amzn.to/2PojlJM
» Cast iron pot: https://amzn.to/2WtKDT6
» Mini spice jars: http://amzn.to/2exHWP8
» Air-tight containers: http://amzn.to/2iPXmiW
» Mason jars: https://amzn.to/2tekWbH

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