Strawberry Pie

Ingredients

Base

• 1 C raw cashews
• 3 Medjool dates, pitted
• 1/4 C almond meal
• 1 t coconut extract
• 2 T shredded coconut
• 3 T coconut oil, melted

Strawberry Filling

• 2 C fresh strawberries
• 1 C shredded coconut
• 1/2 C freeze dried strawberries
• 6 T coconut nectar
• 2/3C raw cashews
• 1 T coconut oil, melted

Dark chocolate Icing

• 3 T coconut oil
• 3 T cacao powder
• 3 T coconut nectar
• 1t vanilla extract
• and a pinch of salt

White chocolate Icing

• 1/2 C cacao butter
• 1/2 C soaked cashews
• 2 T lemon juice
• 4 T coconut nectar
• 1t vanilla extract
• and a pinch of salt

Instructions

Base Method

1. Add all ingredients to a blender and blend until everything is well combined.
2. Add mixture to a baking tray, smooth out with a spoon and place in the freezer to set (approximately 10 minutes).

Strawberry Filling Method

1. Melt coconut oil and set aside.
2. Blend all ingredients expect of the coconut oil in a high-speed blender until smooth.
3. Add coconut oil and blend until just combined.
4. Add to base and smooth over with a spoon and place into the freezer for at least 1 hour. Then ice with either dark or white chocolate icing.

Dark Chocolate Icing Method

1. In double boiler melt mix together ingredients over low heat.
2. When well combined pour over slice and smooth over with a spoon. Put back into freezer and let it set completely (around 1 hour).

White Chocolate Icing Method

1. In double boiler melt 1/2 C cacao butter over low heat.
2. Blend remaining ingredients together in a high-speed blender.
3. Add melted cacao butter slowly to blender.
4. Pour over slice and smooth over with a spoon. Put back into freezer and let it set completely (around 1 hour). Remove from the tin, slice straight away into small squares and store in an airtight container in the freezer.

Notes

In double boiler melt mix together ingredients over low heat. When well combined pour over slice and smooth over with a spoon. Put back into freezer and let it set completely (around 1 hour).   In double boiler melt 1/2 C cacao butter over low heat. Blend remaining ingredients together in a high-speed blender. Add melted cacao butter slowly to blender. Pour over slice and smooth over with a spoon. Put back into freezer and let it set completely (around 1 hour). Remove from the tin, slice straight away into small squares and store in an airtight container in the freezer.

Article published on http://rawfoodrecipes.com/ By Chef Amanda Brocket