Raw Vegan Rhubarb Strawberry Pie

Ingredients:

*You will need food processor, fridge/freezer, and 8-inch spring pan.

For crust:

• 2 cups pecans or walnuts
• ½ cup coconut or almond flour
• ½ cup wheat germ or oat groats
• ½ cup dates
• ¼ cup hemp seeds or flax seeds (ground)
• ¼ cup cocoa nibs, optional
• ¼ cup coconut flakes, optional
• 1 tsp cinnamon
• ¼ tsp salt

For filling:

• 3 rhubarb stalks, chopped finely
• 3 cups strawberries, chopped finely
• 1 cup coconut sugar
• 1 Tbs chia seeds
• 1 Tbs goji berries or raisins

Directions:

1. For the crust, combine ingredients in food processor (I use Ninja). If too dry, add some water and/or some more dates. When the texture is a evenly sticky, it’s ready.
2. Press this mixture into the bottom of 8-inch spring pan (may line it first with parchment paper). Set aside.
3. For the filling, combine all the ingredients in a mixing bowl, and pour over the crust in the spring pan.
4. Place in fridge to set overnight, or in the freezer for faster prep time.
5. Enjoy the spring-summer cooling sour-sweetness!