Raw Strawberry Coconut Cream Pie
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
MAKES ONE 8-INCH PIE
Crust
- 1/2 cup macadamia nuts
- 1 cup almonds
- 1/2 cup fine dried coconut
- 2 tablespoons coconut oil
- 2 tablespoons agave (or other liquid sweetener of choice)
- 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 cup cacao powder
- 1/2 cup agave
- 1/4 cup 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 cups cashews, soaked for 6 hours
- 1 cup coconut meat (from young coconut)
- 1 vanilla bean
- 1/4 cup coconut oil
- 1/4 cup water from young coconut
- 2 cups sliced strawberries
- flaked dried coconut
- Split the young coconut and reserve 1/4 cup 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.
sonlie wrote on April 12, 2010
yummy…….
Erika wrote on February 12, 2010
This looks so good! Is there anything I could replace the cashews with? I’m slightly intolerant to them! Thank you!
Susan wrote on February 12, 2010
Without completely reworking the recipe, I don’t think so…
Michelle wrote on January 27, 2010
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.
K&M wrote on January 3, 2010
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.
K&M wrote on December 31, 2009
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”.
Susan wrote on January 1, 2010
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.
Tanisha Marshall wrote on July 20, 2009
Your food looks amazing, I love it. Glad I found your blog.
june wrote on June 28, 2009
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