Makes 2 cups
2 ½ cups coarsely chopped strawberries
2 Tbs agave nectar or coconut nectar
1 vanilla bean pod
Combine the strawberries and agave in a food processor. Using the pulse button, process to coarsely chop the fruit.
Transfer the mixture to a bowl. Submerge the vanilla pod in the sauce, cover, and let infuse for 4 hours before using. Store, covered, in the refrigerator for 1 week.
* For Raw Banana Ice Cream click here.
From Raw Food for Everyone by Alissa Cohen, with Leah J. Dubois