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Raw Strawberry Pie

One summer after picking buckets full of local ripe strawberries, I wanted to make a pie deserving of their glorious, fresh flavor. This pie does fresh strawberries justice!
Course Dessert

Ingredients

Crust:

  • 1 cup raw pecans
  • 3/4 cup raw walnuts
  • 1 cup pitted dates packed
  • ΒΌ tsp sea salt scant
  • 1/4 tsp cinnamon

Filling:

  • 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

Instructions

  1. 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.

    Raw Strawberry Pie from Let Them Eat Vegan

Recipe Notes

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.