NO-BAKE STRAWBERRY PIE

I am devouring an average of three and a half books per week, yet my writing fails me; what doesn't fail me, thankfully, is the baking (or non-baking rather); which results in summery tarts or pies or crostate to also be devoured merrily. Spoiler: they taste much better than paper.

NO-BAKE STRAWBERRY PIE

Crust:

240g (3 cups) rolled oats

75ml (1/4 cup + 1 tablespoon) melted coconut oil

60ml (1/4 cup) rice syrup

1/8 teaspoon salt

Filling:

160 + 160g (1+1 cup) chopped fresh strawberries

3 tablespoons unrefined sugar

100g (1/2 cup) dried strawberries

1 teaspoon lemon juice

Start by making the crust – place oats in a blender and process until finely ground. Add coconut oil, rice syrup and salt and blend again until you get a sticky dough. Press the dough down evenly and firmly into a 20cm (8in) pie dish and place in the fridge whilst you prepare the filling.

Blend together half the fresh strawberries (180g/1 cup), sugar, dried strawberries and lemon juice until smooth. Mix in the remaining chopped fresh strawberries and pour into the pie crust. Place back in the fridge for a few hours before slicing and serving.