It's finally summer! In Oregon that means its time to lather on the sunscreen and go berry picking. So I have a bunch of strawberries and a husband begging for dessert to replace his favorite full gluten full dairy full sugar summer treats. Tonight we're eating this delicious strawberry and "cream" pie. It's a no-bake treat that is paleo, vegan, gluten free, sugar free and soy free!
Crust Ingredients:
3/4 cup chopped raw walnuts
1/4 cup unsweetened shredded coconut
Filling Ingredients:
2 cups fresh chopped strawberries (about 24 medium sized strawberries)
1 cup raw pecans (or cashews)
15 drops of liquid stevia (about 1 ml)
1 cup melted coconut oil
2 tbs vanilla extract
a pinch of sea salt
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| In a food processor (or magic bullet) grind the walnuts and coconut into a paste/crumble. Use your fingers to press the crumble into the base of a 9 inch pie pan with your fingers - similar to how you would press a grahamcracker crust. |
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| In a blender combine the pecans, melted coconut oil, salt, stevia and vanilla extract and whip until a light and fluffy cream base has been formed. Add in the chopped strawberries and blend/whip until the mixture is completely smooth. |
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| Pour the strawberry mix into the pie dish over the crust and refrigerate for 3 hours. Cut and serve =) |
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