If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
This recipe is perfect for a summer get together. The strawberry glaze is sweet, but still healthy - made from only natural, grain-free, dairy-free ingredients.
This recipe is perfect for a summer get together. The strawberry glaze is sweet, but still healthy - made from only natural, grain-free, dairy-free ingredients.—Meghan Little
For the Crust
tablespoons Maple Syrup
teaspoon Sea Salt
- Preheat the oven to 350 degrees Fahrenheit.
- Food-process the crust ingredients. If you don’t have a food processor, then crush the nuts, mince the dates, and combine all with the remaining crust ingredients.
- Press the crust mixture into a greased (with coconut oil) 8” or 9” springform pan, or 3 individual 3” pie pans. We like to use a springform pan, because it makes removing the pie easier, but it isn’t imperative. Poke the crust with a fork several times and bake, uncovered, for 12-15 minutes. Watch it at the end, so it doesn’t burn. Remove the crust from the heat, and once cool enough to touch, gently press down on the bottom part of the crust, so it really sticks together nicely as it cools.
For the Filling
tablespoon Arrowroot Powder
teaspoon Vanilla Extract
teaspoon Lemon Juice
teaspoons Maple Syrup
- While the crust is baking and cooling, chop the strawberries, removing the stems and hulls. Toss 2 cups of the fruit with the arrowroot until coated, then add the vanilla extract, lemon juice and maple syrup in a saucepan.
- Heat the strawberry mixture over medium-low heat (~4), watching and stirring frequently. The arrowroot will eventually thicken up to the point where it looks like glaze or a thin jam. Once you reach this consistency, take the strawberries off the heat.
- Pour the strawberry mixture into the pie pan (or pans) and top the pie with the remaining diced strawberries. Refrigerate and serve.