The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into a paste). Use a fork when mixing in the coconut oil! I used a spring-form pan, but you could easily use a regular pie dish, too.
Strawberry Cream Pie
Makes 8 servings
The Crust:
1/2 c ground raw pecans or walnuts
1/3 c ground raw almonds
1/4 c organic unsweetened shredded coconut
2 Tbsp coconut oil, melted
The Filling:
2 c fresh organic strawberries
1 c raw cashews
2 Tbsp vanilla extract
1/2 tsp stevia powder
1 pinch sea salt
1 c coconut oil, melted
1.) Blend pecans, almonds and coconut in food processor until very fine. Pour into bowl and blend in coconut oil. Press very firmly into bottom of a 9 inch pie plate. Refrigerate while you prepare the filling.
2.) Place all filling ingredients into blender and blend on High until smooth and creamy. You may need to scrape down sides a couple times to achieve this. Carefully pour on top of crust and refrigerate for 3-4 hours before serving.
This sounds like a WINNER!! I will refer my people to your people!
ReplyDeleteHow would you adapt this recipe for someone with nut allergies? I like to try your recipes but with a nut allergy in the family it can be kind of tricky.
ReplyDeleteHi! For this recipe, you can't really adapt it to be nut free as the base is made of cashews. You can do a no-bake strawberry cheesecake with cream cheese though and can probably find a recipe for that by Googling.
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