This delicious recipe provides an optimally healthy alternative to traditional pies and cakes. It combines the best of fresh strawberries and rhubarb, which make an irresistible combination! It is rich in nutrient dense calories, phytonutrients, antioxidants and offers an abundance of micronutrients. It is naturally low in sodium and cholesterol free. It offers an excellent amount of fiber, as well as healthy carbohydrates, fats and proteins. Its pleasantly sweet and refreshing taste, along with its excellent nutrition benefits will make a treat the whole family can feel good about eating.

TYPE: Dessert, Snack
PREP TIME: < 15 mins + chilling time
SERVINGS: makes 1 pie for 9-inch/23cm plate of 8 slices

  • Whole food
  • Plant food (Vegan)
  • Raw food
  • Gluten-free
  • Wheat-free
  • Flour-free
  • Soy-free
  • Corn-free
  • Peanut-free
  • Oil-free
  • No refined or isolated sugars/sweeteners

Goodies Needed




  • Food Processor
  • 9-inch/23cm Glass Pie Dish
  • Spatula

Preparation Steps

  1. Make your crust: Place the pecans and dates without pits into your food processor. Process on high speed until a crumbly and sticky mixture results. With the help of your spatula, transfer the mixture into your pie dish and even it out. Using clean hands, press and compact the mixture firmly and evenly along the bottom and up along the sides of the pie plate creating a crust. Set aside.
  2. Make your filling: Wash the strawberries, remove their green tops, and place into the food processor. (You can set a few aside for garnish.) Wash the rhubarb stalks, trim the ends, chop into smaller pieces, and transfer into the food processor. Add the remaining filling ingredients into the food processor and process on high speed until the mixture is smooth and creamy. Stop the food processor and scrape sides with a spatula as often as needed. Using your spatula, transfer the mixture onto the crust, spread evenly, and smooth out across the top.
  3. Chill your cake: Place the cake into the fridge or freezer for at least 2 hours to allow the cake to chill, harden, and set. When the cake is firm to the touch, it can be cut up into pieces and enjoyed.
  4. Storage: Store the cake covered in the fridge or freezer at all times. Fresh cake should be consumed within a few days (max 4 days) when kept in the fridge; frozen cake can last for weeks.


  • Cake kept in the freezer and semi-thawed can act like an ice cream cake. You can make this cake in a pure strawberry or strawberry-banana version, without any rhubarb and raisins. Simply aim for about 4 cups of fresh fruit, regardless of how you divide it up.

Meal Nutritional Benefits


  • excellent source of healthy fats and protein
  • excellent source of minerals like manganese, copper, zinc, magnesium, phosphorus, iron, potassium, calcium and selenium
  • excellent source of vitamins like vitamin B1, B2, B3, B5, B6, vitamin E, vitamin K and folate
  • contain antioxidants and anti-inflammatory properties
  • are healing and preventative against heart disease, cancer and diabetes
  • support healthy skin, hair and nails, as well as the nervous system
  • for more information, visit the pecan overview from

Medjool Dates

  • provide healthy carbohydrates, some protein, and are virtually fat-free
  • provide vitamins, minerals, phytonutrients, and antioxidants
  • provide most of the B vitamins
  • especially rich in potassium, copper, manganese, and magnesium
  • support optimal health, energy, weight, healing and prevention
  • support digestive, immune, and cardiovascular health
  • for more info, see the medjool dates overview on Nutrition-and-You


  • provide healthy carbohydrates, some protein, and are virtually fat-free
  • provide phytonutrients, antioxidants and anti-inflammatory benefits
  • a source of vitamins, especially vitamin C, most B vitamins and some vitamin E and K
  • a source of minerals, especially manganese, potassium and magnesium
  • support optimal health, weight, healing and prevention
  • support optimal digestion and elimination, cleansing and detoxification
  • help maintain healthy blood pressure, cholesterol, and blood sugar
  • offer healing and protection for cancer, heart disease and diabetes
  • for more info, see the strawberries overview on World’s Healthiest Foods


  • excellent source of phytonutrients and antioxidants, including poly-phenolic flavonoid compounds like ß-carotene, zeaxanthin, and lutein
  • source of (in descending order): vitamin K, vitamin C, manganese, potassium, calcium, magnesium, phosphorus, selenium, vitamin A, vitamin B1, vitamin B2, vitamin B3, folate
  • enhances osteotrophic health (bone formation and strengthening), limits neuronal damage in the brain, help maintain healthy weight, enhance immune system, enhance cardiovascular and overall health
  • for more information, visit the rhubarb overview from Nutrition Data


  • provide vitamins, minerals, phytonutrients, and antioxidants
  • provide healthy carbohydrates, some protein, and are virtually fat-free
  • provide most of the B vitamins, vitamin C and vitamin K
  • provide potassium, copper, manganese, iron, phosphorus, and calcium
  • support optimal health, energy, weight, healing and prevention
  • support digestive health and elimination
  • support cardiovascular and immune health
  • for more info, see the raisins overview on Nutrition-and-You

Coconut (Dry and Fresh)

  • provides healthy fats, along with some carbohydrates, fiber and protein
  • provides antioxidants and phytonutrients
  • provides vitamins, like B vitamins and vitamin C
  • provides minerals, especially manganese, copper, selenium, iron, magnesium, phosphorus, and potassium
  • supports optimal health, weight, healing, and prevention
  • supportive for brain and nervous system, cardiovascular system, and overall good health
  • For more information, visit the coconut nutrition facts from
  • Health Tip: avoid sweetened, sulfured or preserved dry coconut