1-1/4 lb fresh strawberries, divided
2 TBSP water
3 TBSP maple syrup
1 TBSP pure vanilla extract
Zest of 1 lemon
Pink Himalayan salt and ground black pepper, pinch of each
1/2 cup pecan pieces, toasted
1/2 cup sliced almonds, toasted
1/2 cup coconut flakes, toasted
1 TBSP poppy seeds, optional
1. Wash, hull and thinly slice 1 pound of the strawberries. Transfer to a 9×9-inch serving tray or dish and spread evenly.
2. In a food processor, combine the remaining strawberries with water, maple syrup, vanilla, lemon zest, salt and pepper. Pulse until smooth. Adjust the sweetener and seasonings if necessary. Add another tablespoon of water if the sauce is too thick. Pour over the sliced strawberries, making sure that they are evenly coated, cover and let chill for at least half an hour, or as long as overnight.
3. When ready to serve, mix pecans, almonds and coconut flakes in a bowl. Add poppy seeds, if using. Sprinkle the topping over the chilled strawberries. Serve with dairy-free milk for breakfast or different flavors of ice cream for dessert.