Rating5/5 (from 1 ratings)5
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 Magic Bullet (preferred for small quantities), or 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 ramekins or one 4 inch pie dish. Top with strawberry-rhubarb filling, using discretion with the amount of juice you include.
Serve ... for breakfast even!
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.
FawnM's ThoughtsBy FawnM
Behold: the freshest Strawberry Rhubarb Pie youâ€™ll ever eat. (And if youâ€™re squirming about raw rhubarb and potential toxicity ... itâ€™s the leaves of the plant that we shouldnâ€™t eat raw. Weâ€™re using the stalks. Promise.)
Iâ€™ll keep this short and, well, sweet--kinda like the 5 item ingredient list below. Visit www.meamoeba.com for additional raw food recipes and personal development tips.
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