Strawberry Coconut Cream Pie (Vegan

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Heaping 3/4 cup (about 11 medjool dates
  • 1 lb Strawberries

• Canned Goods

  • 1 14-oz. can Coconut cream, refrigerated

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 splash Vanilla extract, pure

• Nuts & Seeds

  • 3/4 cup Cashews, raw
  • 1/4 cup Coconut, unsweetened

Found on fooduzzi.com

Ingredients

• THE CRUST:
• a heaping ¾ cup (about 11) medjool dates, pitted and soaked in hot water for 5 minutes, then drained completely
• ¾ cup raw cashews, roughly chopped (raw almonds work too!)
• ¼ cup shredded unsweetened coconut
• THE FILLING & TOPPING:
• 1 14-oz. can coconut cream, refrigerated overnight*
• 2 Tbsp. maple syrup
• splash pure vanilla extract
• 1 lb. strawberries sliced and diced (see photos)
• for topping: toasted coconut, fresh mint, grated dark chocolate

Directions

• Prepare the crust: Place drained dates, cashew pieces, and coconut in a food processor, and process until the mixture can easily be squeezed into a ball.
• Line an 8-inch round cake pan with plastic wrap (youll want some overhang so you can remove the pie later). Dump date-cashew-coconut mixture into the center and flatten it with your fingers, pressing up the sides of the pan slightly. Place in the freezer to set.
• Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of a stand mixer (a hand mixer would work, too!). Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
• Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula. Set in the freezer for 10 minutes.
• Remove from freezer and top with strawberries, toasted coconut, mint, and chocolate. Place back in the freezer for 1 hour.
• Remove from freezer and carefully remove the pie from the pie pan and plastic wrap.** Place on a plate, cut, and serve. Store covered in the fridge.