Summer and strawberries. What a great combination. A friend of mine dropped off a very large box of strawberries the other day and the fun began. I have been having spinach-strawberry balsamic salads, putting strawberries in green drinks and just eating them by the dozens! Noticing that the rest of the strawberries needed to be used now, I decided to put together a recipe for a strawberry cream pie! The crust is a delicious combination of macadamia nuts and almonds with coconut while the filling is a light, healthy combination of cashews, coconut meat plus a few more ingredients. The special surprise is the layer of cacao that lines the crust. This recipe uses an 8″ pie plate.
Raw Strawberry Coconut Cream Pie
- 1/2 C Macadamia Nuts
- 1 C Almonds
- 1/2 C fine dried Coconut
- 2 T coconut oil
- 2 T Agave
Place macadamia and almonds in the food processor. Process until a coarse meal is achieved. Add the coconut oil, coconut and agave. Pulse until blended. Spread into an 8″ pie plate. The crust will be sticky so it helps to do this with wet hands. Refrigerate.
- 1/2 C Cacao Powder
- 1/2 C Agave
- 1/4 C coconut oil (melted over warm water)
- 1 vanilla bean
Split Vanilla bean in half and with a table knife, scrape all the pulp out of the inside of the bean. Place the vanilla bean scrapings and and the rest of the ingredients into the vitamix. Blend for 2 minutes. Spread a layer (you will have quite a bit left over) on the bottom of the crust. Place in refrigerator to set.
- 2 C Cashews, soaked for 6 hours
- 1 C coconut meat (from young coconut)
- 1 vanilla bean
- 1/4 C Coconut Oil
- 1/4 C Water from Young Coconut
- 2 C Sliced Strawberries
- Flaked dried Coconut
Split the young coconut and reserve 1/4 c. water. Scrape out the filling. Combine all ingredients in vitamix. Process until smooth. Place filling in bowl and stir in sliced strawberries. Pile filling into chocolate lined crust, top with flaked coconut and refrigerate until set.