When a reader shared her recent love and photo of my Raw Strawberry Pie on my facebook page recently, I knew I wanted to post this strawberry recipe. This pie from Let Them Eat Vegan is absolutely perfect. Not only is it seasonal, beautiful, fragrant and delicious – there is no cooking required. Perfect summer food!
We are fortunate to enjoy the celebrations for BOTH Canada Day and the 4th of July here in White Rock. We live close to the U.S. border, so we have our own local festivities and fireworks for July 1st, and then take in the fireworks for Independence Day the following weekend.
The kids absolutely love getting double-duty fireworks in the summer. Me… I’m not the biggest fan of fireworks. I liken myself to animals that are very sensitive to the sounds. Nice to look at, not nice to hear. At least not too close!
What we all enjoy this time of year, however, is this Raw Strawberry Pie.
This dessert takes full advantage of seasonal strawberries. It’s beautiful to look at, and better to eat. I love it with a scoop of “Lemon-Scented Coconut Whipped Cream” (from LTEV), or a touch of vanilla vegan ice cream. The recipe follows, along with a few other sweet and savory vegan food ideas for your weekend fun.
Wherever you live, fireworks or not, this Raw Strawberry Pie is a holiday weekend win! Hope you enjoy it, guys. x Dreena
Raw Strawberry Pie
- 1 cup raw pecans
- 3/4 cup raw walnuts
- 1 cup pitted dates packed
- ¼ tsp sea salt scant
- 1/4 tsp cinnamon
- 3 cups fresh strawberries measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired
- 3/4 cup raw cashews see note, unsoaked
- 3-4 tbsp pure maple syrup start with 3, adjust to taste
- 1 tsp freshly squeezed lemon juice
- Couple pinches sea salt
- 1 tsp lemon zest stir in after pureeing
- Extra strawberries for garnishing optional
Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nectar/maple syrup), in a high-powered blender (I use Blendtec). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.
ngredients 411: It is preferable to use unsoaked cashews because they have less moisture, and then can absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported. Opt for another 2 tablespoons of cashews to help absorb the extra juices.
Now for some other festive vegan recipes…
Strawberry-Goji Smoothies: Easy-peasy, brighten up with a few fresh berries on each, voila!
Apple-Of-My-Eye Pie: Nothing more American than apple pie, right? Us Canucks love it too.
Chickpea Ratatouille: It’s certainly bright and colorful and boasting red. Maybe add a bowl of blue corn chips on the side for a 4th of July potluck?
What are your fave recipes for this holiday weekend?
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