Strawberry Cream Pie

Crust Ingredients:

Filling and Sauce Ingredients:

Soak the almonds for 12-24 hours; rinse. To make the crust, grind the almonds, dates and raisins to the consistency of moist meal in a food processor fitted with an "S" blade. Press into a 9-inch glass pie plate and either place in a dehydrator for 2-4 hours at 105 degrees or refrigerate for 1-2 hours.

To make a sauce for the filling, process 2 of the bananas, the lemon zest, 4 of the strawberries and the date nuggets in a blender. Set aside. Line the crust with thin banana slices from 2 of the bananas. Set about 1/3 of a banana and a few strawberries aside for garnish. Mash the remaining bananas with a fork, and dice the remaining strawberries. Combine the mashed bananas and diced strawberries in a bowl with 1/2 of the sauce, and spoon on top of the crust. Pour the remaining sauce on top of the mashed fruit, and garnish with rings of sliced kiwi, strawberries and banana. Chill for 1-3 hours before serving.