This pie looks delicate, tastes rich like a cheesecake, and can be made in a jiffy.
The fresh strawberries and dried dates provide a natural sweetness and the raw nuts will leave you feeling satisfied after one slice of pie.
Slice, serve, and savor.
3 cups raw cashews
1 1/2 cup raw almonds
2 cup fresh strawberries, hulled
1 cup water
1 1/2 lemons, juiced
1/2 cup + 4 medjool dates, pitted
1/2 cup coconut oil, melted
2 tablespoon unsweetened coconut flakes
2 teaspoon vanilla extract
Pinch of salt
In a blender or food processor, grind the almonds, four dates, and unsweetened coconut flakes into a nice crumble – this is your crust.
Press the almond crust into the bottom of a pie pan and set aside.
In the same blender or food processor puree the cashews, water, lemon juice, coconut oil, remaining 1/2 cup of dates, vanilla, and 1 1/2 cups of strawberries until smooth.
Slice the remaining 1/2 cup of strawberries and fold into the strawberry-cashew mixture.
Pour the entire filling into the pie pan. Cover with foil and freeze until firm (about 4 hours).