Monday, May 14, 2012

strawberry cream pie

Happy Belated Mother's Day everyone; I hope you wished a very special day to the mama bears in your life. This time of year is extra special for my mom, who celebrates Mother's Day and her birthday the following day (which is today!).


For her double celebration this year, I just had to make a raw dessert (the best way to enjoy any happy occasion, wouldn't you agree?). A few weeks ago, I fell in true dessert love with my friend Lisa's gorgeous Essence of Spring Strawberry Tart (and her gorgeous photos), and knew I had to make a variation of the recipe sometime soon.


My recipe features a few variations from Lisa's original, but both recipes are perfect for your next raw vegan dessert creation (feel free to eat for breakfast, lunch, and dinner). The cream filling uses frozen bananas combined with cashews which creates a delicious whipped cream for the chopped strawberries to lay upon. This pie will have you coming back for seconds, thirds, and fourths.

Strawberry Cream Pie
(inspired by Lisa Pitman's Essence of Spring Strawberry Tart)
Makes 1 12" pie

Crust

1 1/2 cups raw almonds
1/2 cup dates, soaked for five minutes
dash of vanilla extract
pinch of sea salt

Cream Filling

1/2 - 3/4 cup cashews
2 frozen bananas, chopped
1/4 cup warm water
1 tsp vanilla extract
zest of 1 lemon

Strawberry Topping

2 1/2 cups fresh strawberries, chopped (preferably organic) 
5-8 drops vanilla stevia

For the crust, process the almonds until a crumble consistency. Add in the dates, vanilla extract, and sea salt, and process until the crust mixture sticks together (do the 'press test' to make sure). Press mixture into a large pie plate to make the crust.

For the cream filling, combine ingredients in a high speed blender and process until ingredients are well-combined and mixture is a smooth consistency.

For the strawberry topping, wash and chop fresh strawberries and toss with vanilla stevia.

Using a spatula, transfer the cream filling to the pie crust. Top with chopped strawberries and chill until serving. Best if served immediately, but will keep for 1-2 days in the fridge (keep in mind, ingredients will soften the longer the pie is kept in the fridge).


After a lovely Mother's Day meal, we sat down to enjoy our slices of Strawberry Cream Pie with some tea. This pie is one of the simplest and easy to prepare raw vegan desserts I have made, and the taste did not disappoint - each slice was a piece of raw dessert heaven.


I love how the pie fits right in with the colors of my mom's decor - really accentuates her red chair and Himilayan Salt lamp, don't you think?

7 comments:

janet @ the taste space said...

Looks absolutely scrumptious! What a decadent dessert. Can't wait for local strawberries to be here. :)

barefoot_and_frolicking said...

Thanks Janet - I agree, I can't wait for local strawberry season :)

Mason Neil said...

Wow that's amazing. It's amazing what you can create that's raw.

barefoot_and_frolicking said...

Hey Mason, thank you! I agree, raw desserts are incredible :)

Heather Pace said...

Yummy Marlie! Your mom must have been in heaven!

Lauren said...

This is beautiful!!! Lucky Mom!!! :)

barefoot_and_frolicking said...

Thanks ladies! She (and everyone else) really enjoyed it - me too :) I just finished the last slice for breakfast this morning ;)

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