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Strawberry Banana Cream Pie | Raw Vegan
A fresh, flavorful and filling nut, seed and fruit pie.
Prep Time
25
minutes
mins
Servings:
8
Author:
Amanda Nicole Smith
Ingredients
Crust
1.5
cups
walnuts
1/2
cup
flax seed
1/4
cup
dates
1
tbsp
coconut nectar
1/2
tsp
cinnamon
1/4
tsp
salt
Cream Filling
2
cups
cashews
1/2
cup
water
1/4
cup
coconut oil
1/8
cup
coconut nectar
1/8
cup
lemon juice; about 1/2 a lemon.
1/4
tsp
salt
Fruit Topping and/or Filling
1
cup
strawberries; fresh
2
bananas
1/8
cup
lemon juice; other half of lemon
Instructions
Crust
Grind flax seed into a flour, in a spice/coffee grinder, or single serve blender.
Remove date pits. If the dates are stuff and dry, soak them for 10-20 minutes.
Add all of the ingredients to a food processor and process until fine and it all sticks together.
Pat down crust into a 9-inch pie dish.
Cream Filling
Grind cashews into a flour.
Add in the rest of the ingredients and mix well.
Add the filing on top of the crust.
Place the pie in the freezer for 1 hour, or until firm.
Fruit Topping and/or Filling
Slice fruit thinly, to make a design on top, and mix with lemon juice to prevent oxidization.
Or to further prevent oxidization, chop the fruit into small pieces, mix with lemon, and stir into the pie filling.
Notes
Storage:
Tightly seal the pie with plastic wrap, and store in the fridge for up to 4 days.
Or you can stop win the freezer for up to 1 week.