Ingredients
Strawberry Kream Pie - Raw
Basic Piecrust
4 cups nuts, such as almonds, pistachios, pecans or walnuts
2 teaspoon sea salt
4 cups pitted dates (any type, preferably semisoft, such as Medjool)
Whipped Cashew Kream
4 cups cashews
2 cup coconut oil
4 tablespoons vanilla
1 cup filtered water.
Topping
4 cups halved strawberries
2 tablespoons agave syrup
Serving Suggestion
Chocolate Fudge Sauce - 1 cup cacao powder, 1/2 cup agave syrup and 4 tsp olive oil. Blend.
Preparation
For the Crust:
Note: If using drier dates, soak them first in filtered water for 15 minutes or more to hydrate before using. Pulse the nuts into small bits with salt in a food processor. “Flour” the bottom of two pie dishes with some of the finer nut powder to keep the crust from sticking to the pan.
Add the dates to the food processor with the nuts and pulse to bind into a dough. If the dough is too crumbly, add a few more pitted dates. Process until you get a dough that stay together. Press the dough evenly into the bottom of your pie dishes
Cashew Kream
Place all of the ingredients in a high speed blender and blend until smooth.
Spread the whipped kream in your piecrust, in a single even layer. Toss the strawberry halves in the agave syrup, then arrange the strawberries, sliced side down on top of the kream. Chill until firm.
Will keep 2 or 3 days in the fridge.
