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Strawberry Banana Cream Pie | Raw Vegan

A fresh, flavorful and filling nut, seed and fruit pie.
Prep Time25 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.