This gluten-free, vegan crumble has all the flavors of summer without the kitchen heat.
Combine nuts, dates, salt, and cinnamon (if using) in a food processor and chop using the “S” blade, until ingredients stick together. Don’t over process or you will make nut butter. Chill.
For filling, puree 1 cup chopped strawberries in a blender with the vinegar, coconut oil, and raw honey. Place puree in a bowl and gently mix in remaining strawberries. Place in a glass dish and chill for 4-6 hours. Top with the crumble nut topping and serve with whipped cream or ice cream.