Time sure does fly, and somehow summer is upon us. I have been busy getting the garden planted and checking out the early Farmer’s Market and Rob has been continuing his trend of trying new things and entered his very first mountain bike race last weekend. It was a hot one! Needing to cool off and celebrate the coming of the season of backyard relaxing, we asked ourselves what do you make for friends when berry season finally arrives? Strawberry pie of course – this edition ranks high on the list as it is incredibly quick, easy, and requires no oven time – a bonus when Flagstaff hits our excruciating high temps in the 80’s . . . . I know I know insert eye roll we know we are spoiled, but in any hot times no baking is a bonus. This is also great for all you vegan and gluten free friends out there. In fact it has a seal of approval from gluten fans and gluten frees alike. This time the pie was paired with a 4, ok really 5 ingredient coconut ice cream that is out of this world. The flavor of the Manuka honey shines and plays very well with the coconut and both are a fresh and cool partner to the pie. Note that you can omit and use another sweetener if you are vegan. This dessert is light and satisfying and I can easily justify the pie as breakfast – after all the ingredients are basically what I eat for breakfast anyway. The pie is based on a recipe from the AMAZING Joy of Vegan Baking – there is some super delicious stuff in there!

Strawberry Picky Pie

• 2 Blueberry Boomdizzle Picky Bars chopped
• 1 cup chopped roasted pecans
• 1/2 cup dates + 5 more pitted
• 2 cartons strawberries  – reserve 1 cup whole and slice the rest
• Juice of 1 lemon
• Salt
• Chocolate sauce
• Toasted coconut

1. Place nuts and picky bar pieces in a blender or food processor and grind to a fine powder
2. Add 1/2 dates and 1/4 teaspoon salt and process until thoroughly combined – it all be thick and a bit sticky
3. Lightly grease a 9 inch springform or tart pan
4. Press crust into pan and refrigerate 30 minutes
5. Soak remaining 5 dates in warm water for 10 minutes
6. Blend whole strawberries, dates and lemon juice into a smooth puree
7. Spread puree over the chilled crust
8. Arrange strawberry slices over puree
9. Refrigerate at least 1 hour
10. Drizzle on chocolate sauce and sprinkle with coconut

 Manuka Honey Coconut Ice Cream

• 1 can full fat coconut milk
• 1 can coconut cream
• 6 oz manuka honey divided
• 1 tablespoon large salt flakes
• 1/2 cup toasted coconut

1. Blend together coconut milk, coconut cream, and 1/2 the honey until well combined and smooth
2. Refrigerate at least 4 hours or overnight
3. Place in ice cream maker and follow manufacturer directions
4. During the last 5 minutes of processing add 1/2 honey minus 2 tablespoons and 1/2 tablespoon salt to swirl in
5. Scrape into container, top with remaining honey and gently swirl in
6. Top with remaining 1/2 tablespoon salt and toasted coconut