Strawberry Pie

Photo Cred Lisa

I made Cat’s favourite raw pie for her birthday party!

It’s an easy no-bake pie that you can make with only a food processor, though a blender gets the strawberry filling extra creamy. The recipe makes two 9″ pies, makes more sense to do two at a time as they freeze well and then you’ll have them on hand to impress your peeps.

Crust

3/4 cup raw almonds OR mix and match nuts/seeds OR pulp from nut milk
3/4 cup raw hazelnuts
1/2 cup coconut flour
10-12 large medjool dates, pitted

In a food processor blend nuts and coconut flour well, add dates and process until the mixture becomes a stiff but pliable dough. The dates will incorporate easily if they’re room temperature.

Divide dough in half and press into the bottom of the pie tin and up the sides with your hands or a spatula.

Pop the crusts into the freezer while you make the filling.

Strawberry Filling

1 pint strawberries (OR 2 pints to decorate)
2 bananas
3/4 cup pine nuts OR sunflower seeds
1 tbsp organic vanilla
2 tbsp psyllium husk powder*
1/4 cup honey

Blend all ingredients, except psyllium husk, until filling is smooth and creamy. Add psyllium powder and fully incorporate.

Slowly pour filling into pie dishes, making sure not to over fill.

Chill pies in fridge or freezer, once they’ve had about 30 mins to set you can decorate the top of the pies with sliced strawberries.

*Psyllium husk powder can be found at your local health food store, it’s used in this recipe to thicken the pie filling. If you don’t have access to psyllium you can serve the pie frozen.

Strawberry Pie

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