Crust:
2 cups of almonds or pecans
1 tablespoon of coconut oil
1/2 teaspoon vanilla extract
4 - 5 Medjool dates, pitted
pinch of sea salt
Blend together in food processor, spread and press evenly in a 9 inch pie plate coated with coconut oil.
Chill in freezer for 30 minutes before filling (I didn't and it came out wonderful in a glass pie plate)
Filling:
2 cups cashews soaked 1 - 2 hours
1/4 cup lemon juice
1/4 cup agave or honey
3/4 cup fresh strawberries
3/4 cup melted coconut oil
1/4 cup water
1 teaspoon vanilla (or one bean)
1/4 teaspoon sea salt
Blend all together in food processor
Pour half the filling in pie crust - layer with fresh strawberries and then add remaining filling. Place in freezer for 1 - 2 hours until firm.
Decorate the top with sliced strawberries. This pie needs to be kept in refrigerator to keep it's firmness.
Enjoy!
No comments:
Post a Comment