This recipe post has been a long time coming! I made this raw strawberry pie for our friends and family last summer and it got rave reviews.  It’s super healthy and delicious. In the past week, I’ve had three different people asking for the recipe. So, here ya go guys, This recipe is for you!

Ingredients:

Crust:

2 cups almonds or pecans

1/2-1 tablespoon coconut oil

1/4 teaspoon vanilla extract or half of a vanilla bean

4-5 medjool dates, pitted

pinch of sea salt

Filling:

2 cups cashews soaked 1-2 hours

1/4 cup lemon juice

1/4-1/2 cup agave (depending on how sweet you want it)

3/4 cup coconut oil, melted
1/4 cup water

1 teaspoon vanilla extract or 1 vanilla bean

1/4 teaspoon sea salt

Topping:

1-2 cups sliced strawberries or fruit of your choice

Preparation:

Crust:
Place almonds or pecans in food processor or vitamix and process until crumbled. Add coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust holds together when you squeeze it between your fingertips. If the crust does not hold, add more dates (again one at a time). Press into oiled (with coconut oil) tart or pie pan. Chill in Freezer for 30 minutes before adding filling.

Filling:
Blend all ingredients well in a Vitamix blender if you have one. Pour part of the filling into the pie crust (just enought to cover the bottom). Take some of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. Decorate with the rest of your cut up strawberries. This pie needs to stay refrigerated to keep its firmness so make sure you keep in cold up until serving! I actually keep ours in the freezer until it’s ready to serve.

Note:
You can use any fruit for the topping! Berries are the best though :)