SUCCULENT ICE CREAM PIE

Crust:

Grind 2½ cups of local pecans in a food processor using the s-blade. Transfer to a bowl and then add agave until wet and slightly sticky. (It's your preference how sticky and sweet you want it to be but I used about ¼ cup)

Ice Cream:

Blend the following ingredients in a high-speed blender such as a Vita-Mix until creamy: 2 cups raw cashews, (must soak 4 hours or more), 2 cups coconut meat, 1/3 cup agave nectar, 1/3 cup grade B maple syrup, ¼ cup coconut butter, ¼ cup cocoa powder, ¼ teaspoon sea salt, seeds from 1 vanilla bean.

Marinated Strawberries:

Slice ¾ pound of strawberries in the food processor using slicing disc. You may either use the berries just like this or if you prefer your treats extra sweet, stir in agave -- just until wet. Don't over do it! A ¼ cup should be the max!

Assembly instructions:

Set your intention for LOVE! Always make food in a loving space and it will nourish you more and will taste better!

First press the crust into a deep dish pie pan and set in the freezer as you make the ice cream. Next spoon in ice cream, spread evenly and pop back in the freezer for a minimum of 3 hours. Marinate berries and keep them cold. When it's time to serve, pile on the berries as your second layer.

Serving tip:

Hold your knife under running hot water prior to cutting so it will glide ride through, making a picture perfect slice!

Serves 6.