 Strawberry Cream Pie is one of my favourite indulgent desserts. I'm lactose intolerant, so I avoid dairy where possible, but this recipe is so creamy you wouldn't know it was dairy free. It also has the advantage of being raw, vegan, gluten free and so quick and easy to make. I have converted this recipe for my thermomix but any good blender or food processor will do. Let me know what you think
INGREDIENTS Crust: 100g raw almonds 20g raw walnuts 30g dried, shredded coconut 1tsp coconut oil Filling: 300g fresh strawberries - washed and hulled 120g raw unsalted cashews 40g vanilla extract 50g raw honey 1 pinch salt 190g melted coconut oil METHOD: Mill crust ingredients in thermomix 10 seconds, speed 8 Press firmly into the bottom of a pie plate, slightly building up the sides Place in fridge while making filling Without washing your thermomix, place all filling ingredients in and blend on speed 7, 37 degrees (to keep oil melted) for 1 minute. You may need to scrape down the sides half way through to make sure the filling is smooth and creamy. Pour the filling on top of the crust and refrigerate for at least 3 hours until set. Serve straight from the fridge. Comments are closed.
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About MeKelly Harper is the owner of Elemental Beginnings Doula & Placenta Services in Adelaide. She provides sleep consultancy, placenta encapsulation and doula services to families during pregnancy, birth and in their fourth trimester. 
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