This recipe is simple - spread a layer of sweetened cream cheese in a date and walnut pie crust and pour over it a layer of strawberries - the classic summer tart with a fresh fruit boost and through the magic of raw pie crust and tofutti cream cheese it is easily made gluten free and vegan. Check, check!

Ingredients:

Crust
1 cup Walnuts
1/2 Almonds
3/4 cup Dates
1 tbsp Maple Syrup

Filling
1 package Silken Tofu or 3 ripened bananas
1 container of Vegan Cream Cheese
1 tsp Almond Extract
3/4 cup of sugar
5-6 Strawberries

About 12 Strawberries for decorating the top.
 

Method:

1. Blend the walnuts and almonds in a food processor until you have  a coarse ground. Then add the dates and maple syrup and blend until you get a sticky clumpy mixture. 

2. Press the mixture into a 9” dish circular tart dish. This no-oil, no-bake crust can be a little difficult to get out of the pan, so consider lightly oiling the pie pan first. Dusting the pan with a sprinkling of crushed nuts may also help keep the pie from sticking.

3. For the filing blend all ingredients in a food processor until you get a thick creamy mixture.

4. Pour mixture into crust and arrange sliced strawberries on top of the pie in a circular pattern until the surface is covered. Chill in the freezer for 2 hours before serving.

Easy as pie! I mean tart..