Strawberries. Strawberries. Strawberries. All day long. It’s about time!
I decided on this raw strawberry cream pie, mainly because I can make raw cashew cream pies with my eyes closed now after having made a million of them and secondly because I love them dearly. Any time of day or night they hit the spot.
It’s been almost two years since I started vegan/ raw vegan desserts and almost 8 months of being strictly vegan. It was definitely the desserts that caught my interest. The first vegan dessert I ever made was a blueberry almond tart with whipped coconut cream. I was hooked, immediately. I went for the same concept here using a silicone muffin pan to create molds and filling them with a strawberry vanilla cream. I don’t use full fat coconut milk often but it does whip up beautifully, just like dairy cream, and I wanted to use it to top these pies. Mmm.
1 1/2 c pecans
3/4 c unsweetened shredded coconut
1/8 t salt
5 very soft pitted dates
2 T coconut oil, warmed
1 c raw, organic cashews
1 c fresh hulled strawberries
1/2 t lemon zest
1 T vanilla extract or 1/2 t vanilla bean seeds
2 T coconut oil, warmed
Extra sliced strawberries
1 can full fat coconut milk, refrigerated overnight
Raw chocolate sauce:
1/2 c cacao powder or cocoa powder
1/2 c agave or maple syrup
1/4 c melted coconut oil
1/2 t vanilla bean seeds
For the crust:
Combine all ingredients in a food processor.
You want a crumbly texture that holds together when squeezed in your hand.
Press down into the bottom of lined cupcake molds or a few small springform tart pans. You’ll be able to fill 3 small springforms or 9-11 cupcakes.
Press evenly on the bottom and halfway up the sides of the mold.
For the filling:
Blend all ingredients until very, very smooth.
Lay a few of your extra strawberry slices in the bottom of each mold and then pour filling over it.
Smooth with a spatula.
Refrigerate until your chocolate sauce and whipped cream is ready.
For the chocolate sauce:
Blend all ingredients.
WARNING: highly addictive.
This sauce will stay well in the fridge. It makes plenty, more than enough for this recipe. Use it to dip fruit in!
Last but not least, the whipped coconut cream.
By refrigerating your can of full fat coconut milk overnight and NOT shaking it, upon opening it you will see that the thick cream will be on top. Scoop this out without mixing it into the thin coconut milk that will be on the bottom.
It helps if you chill your mixing bowl in the freezer before putting your cream in.
Whip for a few minutes and you will get a beautifully fluffy cream.
Layer your cream and chocolate sauce on your pie and enjoy!