Raw Strawberry Tart with Date-Pecan Crust
Make crust:
Soak 5 cups pecans for 2-4 hours, then drain and rinse well.
(this step is optional. soaking the nuts makes them more digestible).
Add 3 1/2 cups of the soaked nuts to a food processor with 2 1/2 cups pitted dates.
Pulse until mixture is crumbly and sticks together when pressed. If it's not sticky, add more dates.
Press crust into a pie plate, tart pan, or 4 mini tart pans.
Make filling:
To a blender or food processor add: the remaining soaked pecans, 1 cup pitted dates, 1 small container strawberries (green tops removed), 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon juice. Blend until smooth and creamy. Pour into crust.
By Carol Anne Wasserman