Strawberry Cashew Pie​ (raw)

This delicious pie is vegan, soy free, sugar free, and grain free.  Made with blended cashews for the filling and a crust of ground pecans, this yummy  pie will be the hit at your next dinner party. 



Crust
1 cup pecans
1/2 cup medjool dates pitted
 
Filling
1 1/2 cup cashews soaked for minimum 6 hours or overnight
4 Tbsp. agave or honey
Juice from 1 lemon (or 3 Tbsp.)
1 cup strawberries or blueberries + 1/2 cup for decorating
1/3 cup of virgin coconut oil, liquefied

How to Assemble the Crust and Filling
Crust
Using coconut oil, lightly oil a nine inch pie plate.
Using a food processor with the S blade, grind the pecans and dates until they begin to stick together when pressed with fingers. 
Do not over process or the oils from the nuts may separate. 
Press this mixture firmly into the pie plate.
​Using wax paper placed over the mix, spread this with a spoon or hand to get a firm, even layer. 
 
Filling
Using a high power blender, blend cashews  until they are creamy.
Add the remaining ingredients and blend until smooth. 
Pour into pie crust and smooth out with spatula, then place in the fridge to set for approximately 3 hours. 
Garnish with fresh berries of your choice and serve.
 

Makes up to 16 slices

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