1 ½ cups pistachios
2 cups dates
½ cup unsweetened shredded coconut
¼ teaspoon sea salt
½ teaspoon lemon zest
7 large leaves of basil (optional)
6 cups strawberries
4 tablespoons of honey
2 tablespoons lemon juice
1. For the crust, place the pistachios, dates, shredded coconut, sea salt, lemon zest and basil leaves into the food processor and process until well combined.
2. Press the crust mix into the bottom of a 9-inch pie pan. Place the crust in the freezer for 30 minutes.
3. Slice strawberries in half and place into a large bowl. Toss gently with lemon juice and place into the fridge for 20 minutes.
4. Remove strawberries from the fridge, drain off excess liquid, toss gently with honey. Pour the strawberries into the pie crust and serve topped with extra honey if desired.