I have been very much enjoying the new growth Spring has spread around our lovely California scapes.
Spring has made sure everyone is aware of its presence, from the abundant blooms covering trees along streets and pathways to the bright yellow flowers and vibrant orange poppies littering the rolling hills across the state.
With the prosperity of Spring comes a plethora of fresh fruits in their prime, perfect for gracing this season's homemade creations.
These strawberries were the perfect contender for the star role of this pie. With the sweetness of fresh strawberries, the creamy texture of cashews, and a sprinkling of tart lemon zest from our own backyard, this pie is a sweet, smooth, satisfying treat fit for good company and memorable gatherings.
Raw Gluten Free Vegan Strawberry Pie
makes one 9" pie
-1 cup pitted dates, packed
-1 cup raw pecans
-3/4 cup raw almonds
-1/4 teaspoon cinnamon
-1/4 teaspoon Himalayan sea salt
-3 cups fresh strawberries
-1 cup raw cashews
-1 Tablespoon fresh lemon juice
-1-3 Tablespoons maple syrup, depending on sweetness of strawberries
-1 Tablespoon pure vanilla extract
-zest of 1 lemon
-sliced strawberries (optional)
1. Grease 8" or 9" pie pan with coconut oil.
2. Combine all crust ingredients in food processor until mixture is crumbly but will press together with your fingers. Press mixture into bottom of pie pan and up sides.
3. Combine all filling ingredients in high powered blender and blend on medium speed until thoroughly combined and completely creamy with no sign of cashew texture remaining. Start with 1 tablespoon of maple syrup, taste and add more, if needed. Pour over crust.
4. Sprinkle lemon zest evenly over top of pie and freeze 4-6 hours to set. Slice and enjoy!
adapted from this recipe by Plant Powered Kitchen