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
Crust:
- 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.
Chocolate Sauce:
- 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.
Filling:
- 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.
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Heavenly pie!
That pie looks gorgeous!
Oh wow! I was drooling just looking at the first picture. Then when I saw there was actually a chocolate layer under there… I was sold on it.
can’t beat strawberries and chocolate!
That looks delicious!
This looks so good. I know the family would love this!
Woman! You are KILLIN’ me over here! Okay, so when can I expect this dropped off at my door?
*wipes drool off keyboard*
yummmmmmmm
OMFG I need to make this like NOW!
Made this yesterday and it was awesome! The chocolate sauce is sooo good. The problem is allowing the pie enough time to set before it is devoured. The family loved it!
this is delisious enjoying the raw foods thanks made a bit to much for me n hubby grandchildren coming over just to try it and it was a big sucsess with them to
Your food looks amazing, I love it. Glad I found your blog.
This is yummy. The crust was perfect. Does the filling need a sweetener? My hubby said it was “just right” on sweetness. I have a sweet tooth, so it could be “just right”.
I like it as it is but if you wanted it sweeter, you could always add a little agave. I usually try to use strawberries that are very sweet.
Yes, we used good strawberries. We had extra filling leftover (due to the extra strawberries we added to the pie)… so, we ate just the filling with about 4x the strawberries and it was sweet enough.
By the way, the pie freezes well. And, we made half the pie w/ the chocolate layer and the other half without.
I shared this dessert w/ non-raw friends and their relatives. They enjoyed it and asked for the recipe so I directed them to your website. I took leftovers to a non-raw potluck and everyone was wondering if there was more to share! Oh well. But, for those that did eat, they enjoyed it.
I really like this recipe because it only uses 2 Tbs of sweetener (agave), if you skip the chocolate layer.
We LOVE this pie! I do add a little agave to the filling. I also put more strawberries in. We make just the chocolate sauce quite often and use it to dip strawberries and bananas in. SO YUMMY!! Thanks for the fabulous recipe.
This looks so good! Is there anything I could replace the cashews with? I’m slightly intolerant to them! Thank you!
Without completely reworking the recipe, I don’t think so…
OK people. I made this and it is simply freaking wonderful! Oh yum-yum! Thank you so much!
I reviewed it on my blog here
http://www.crookedmoonmama.com/2010/03/raw-food-feast-fit-for-new-mom.html
Trying to figure out this whole trackback thing….
yummy…….
Susan: YOUR flaked coconut looks freshly grated–and thicker than most dried cocount flakes yu get at health food stores. Am I correct and/or can you use something different than the typical dried coconut you get at health food store?
No…it is not freshly grated…I just get it at the co-op. They have two different sizes at ours.
Where I am at in Alaska, I can’t get coconut meat. Can I rehydrate some shredded coconut and call it good?
I’m trying this the weekend after next! Thank you so much.
Wow, that looks delicious. I’m going to make it when I visit my son this weekend. I have one question. The recipe calls for almonds and the recipe itself says to grind brazil nuts. Does it matter which one I use? Thank you so much and love this site!!!!
It is a typo. I will correct.
Catherine, I don’t know if anyone responded to your question, but I noticed it (and apologize for the delay). Young coconuts are different from regular coconuts. In their natural state they are the green coconuts you see in the tropics with people drinking from them. In the store the green husk is removed and it looks like a white (almost conical or torpedo shaped) cube wrapped in plastic. When you crack the top with a cleaver to open, pour out the delicious water inside and use a spoon to scrape out the young coconut flesh.
Young coconut flesh is tender and can almost be similar to a firm gel. I hope this helps. It cannot be subbed for re-hydrated shredded coconut. I’m new to raw food recipes, but from what I understand (and from experimentation) you can use an equal amount of raw soaked cashews in addition to the cashews called for in the recipe. It will still taste wonderful (richer), but more calories and fat. Young coconut is low in fat and calories. I hope you can find one some day. Try asian markets. Cheers! (from California)
http://www.rawmazing.com/articles/raw-food-all-about-young-coconuts/
I just decided two weeks ago to go raw. My birthday was today and I wanted to make something special. Made this pie and the mushroom burgers. Both turned out yummy. I accidentally put cocoa powder in the crust, too. It tasted good, though. I shared the desert with my husband and six kids and all but one liked it. Thank you for a good birthday experience.
I told my husband to please make that for me ASAP! We are both trying to do eat raw together as much as possible, and it’s lovely that we do not have to give up desserts! Plus these look so good!
YUM! This was killer! My 3 year old friend devoured it. The chocolate layer totally makes it. The recipe says that only part of the chocolate will be used, but I used it all and it was fantastic. Highly recommended! Susan’s recipes rock because they are all so easy and tasty. Thank you!
I just finished making this and devouring a piece of it! Decadent & rich…LOVELY. I am new to “Raw Foods” and loving my first 7 days…….All of these recipes make me wonder why and how I didn’t discover them sooner. Thank you for sharing! SO YUMMY
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