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Dairy/Sugar/Gluten Free Strawberry Cream Pie

Author Shannon | Plum Street

Ingredients

  • CRUST:
  • 1 1/2 c pecans
  • 7-8 medjool dates pitted
  • 1/4 c cocoa powder
  • pinch sea salt
  • STRAWBERRY CREAM LAYER:
  • 2 c cashews
  • 2-3 c. frozen strawberries thawed, including any juice that thaws too
  • 1/2 c coconut oil liquid
  • 5-6 medjool dates pitted
  • 1/2 - 1 c water as needed
  • 2 tsp vanilla optional

Instructions

  • For crust, process ingredients in food processor and pulse until combined. You want ingredients to stick together. Press into the bottom of a pie pan and freeze.
  • For cashew cream, soak cashews for 10 minutes and strain. Place in high powered blender (I use my Vitamix but a blend tec should work too).
  • Add 1/2 c water to start and additional ingredients. Blend slowly into a cream. Add water as needed if it's too thick. It will be hard to blend because it's so thick but blend it slowly and it will become creamy!
  • Once a creamy mixture, pour into frozen crust. Return to freezer and chill until this layer is set. Once set, store in refrigerator.