Sunday, June 2, 2013

Raw Strawberry Cream Pie

Raw Strawberries, 
a Nut Crust, and Cashew Cream—
Makes a Perfect Pie! 


Berry season is here and I couldn't be more delighted. We're stocking up, and making room in the freezer too!

I made this raw strawberry treat for my guests on Memorial Day, and they scraped their plates! It's the perfect dessert for a July 4th celebration, summertime entertaining, or a family get-together.
  

The Nut Crust

My pie crust is made with a combination of three different nuts: 
Walnuts
Brazil nuts
Almonds







Line the crust with sliced strawberries

Add the cashew cream center

Raw Strawberry Cream Pie
by Kathy's Kitchen
Keywords: raw dessert gluten-free raw soy-free vegan pie spring summer


Who doesn't LOVE the deliciousness of raw strawberries 'n' cream?
Ingredients
Crust:
  • 2 cups of raw nuts (I used a combination of walnuts, Brazil nuts, and almond flour)
  • 1 cup of date paste cut in pieces (or pitted dates)
  • 1/2 tsp cinnamon
  • pinch of salt
Cashew Cream Filling:
  • 2 cups of raw cashews
  • 1/4 cup of water
  • 1/4 cup of coconut butter
  • 1/3 cup fresh lemon juice (I used slightly less)
  • 1 tsp real vanilla extract
  • 1 Tbsp coconut sugar
Strawberry Topping:
  • 2 cups of fresh strawberries
  • 1 tsp of fresh lemon juice
  • 1 Tbs of pure maple syrup
  • Handful of fresh blueberries (optional)
Instructions
  • 1. Combine ingredients for crust in a food processor. Blend well until moist and a little sticky. Press the mixture into a pie plate along the bottom and sides. If you like, you can add a little fine coconut underneath to help keep crust from sticking.
  • 2. Cut the washed strawberries into slices and line the crust in a single layer. Set aside the rest.
  • 3. Make the cashew cream filling by placing all ingredients into a high-powered blender (like a Vita-Mix), being careful to mix, using the tamper, for short spurts of time. It's very thick! You will need to push down the sides several times. Pour cream mixture into the pie plate and spread evenly. *
  • 4. Mix in the lemon juice and maple syrup with the remaining strawberries. Make a pattern along the outward crust with the slices, and then dump the rest into the middle and spread until the top is evenly covered. Dot with blueberries as desired.

* Pop into the freezer for 20 minutes or refrigerate for one hour before proceeding to step 4 where you add the topping.

Keep refrigerated and enjoy!

Summer is Sweeter 
with Raw Strawberry Pie

Linking up to Gluten -Free Cat and Raw Foods Thursdays

and Real Food Wednesdays with Kelly the Kitchen Kop

and Foodie Friends Friday Sweet Treats Party!

5 comments:

  1. Wow, this looks so refreshing and summery! Thanks for sharing it at Raw Foods Thursdays! I love your sweetener choices and how wholesome this is. Looks like a great dessert for my upcoming raw foods potluck. It's a picnic theme!

    ReplyDelete
  2. This dessert looks wonderful! Thanks for sharing on Foodie Friends Friday!

    ReplyDelete
    Replies
    1. Thanks so much for visiting Ericka!

      Delete
  3. I'm sharing this recipe at Raw Foods Thursdays tomorrow!! Hope to see you there!

    Heather

    ReplyDelete

I'd love to hear your comments. They will appear after awaiting moderation. Thank you for visiting.