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
100g raw almonds
20g raw walnuts
30g dried, shredded coconut
1tsp coconut oil
300g fresh strawberries - washed and hulled
120g raw unsalted cashews
40g vanilla extract
50g raw honey
1 pinch salt
190g melted coconut oil
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.