Strawberry Vegan Cream Avocado Pie

Crust

• 1 1/2 cups walnuts (I used presoaked, dehydrated nuts)
• 3 dates, soaked until soft

1. Place all ingredients in food processor. Pulse until finely ground and well blended.
2. Pat into 9″ pie plate. Set aside.

Filling

• 3 avocados
• 1 cup cashews, soaked overnight, rinsed and drained
• flesh from one thai coconut (about 1 cup)
• 1/4 cup coconut oil
• 1/2 cup agave nectar or liquid sweetener of choice

1. Place all ingredients in food processor, process until smooth.
2. Smooth into crust.
3. Refrigerate for at least 3 hours.

Topping

• 1 1/2 cups cashews, soaked at least 6 hours, drained and rinsed.
• 1 cup filtered water
• 2/3 cup coconut oil, melted
• 2 tablespoons raw agave or liquid sweetener of choice
• 2 cups sliced strawberries

1. Combine all ingredients except strawberries in high speed blender. Blend until smooth. Refrigerate until set (this can take several hours).
2. Stir in sliced strawberries.
3. Spoon over pie.

Ganache

• 1/4 cup raw agave nectar
• 2 tablespoons coconut oil, melted
• 1/4 cup cacao

1. Whisk all ingredients together until smooth and glossy.
2. Dip spoon in ganache and add to top of pie.