Strawberry Cream Pie

highlights: rich, creamy, fruity, perfect for summer | lowlights: none | rating: 4/5

strawberry cream pie

makes one 20 cm (8 inch) cake

adapted from coconutoil.com: strawberry cream pie

ingredients

for the crust

• 68 g (3/4 cup) raw walnuts
• 22 g (1/4 cup) unsweetened desiccated (shredded) coconut

for the filling

• 130 g (1 cup) raw cashews, soaked in lightly salted water for 4-6 hours, rinsed, drained
• 315 g (2-3/4 cups) fresh ripe strawberries, hulled
• 1/4 teaspoon vanilla powder
• 115 g (5-1/2 tablespoons) softened raw honey
• 1 pinch sea salt
• 200 g (1 cup) extra-virgin coconut oil, melted and cooled

directions

blitz together the crust ingredients in a food processor until the mixture looks like damp sand. press into the bottom of a 20 cm (8 inch) round springform pan.

blitz the cashews in a food processor until smooth. add the remaining filling ingredients and blitz until smooth, scraping the bowl with a spatula to make sure everything is processed evenly.

pour the filling into the crust. chill cake until set. remove from pan. to slice, use a warm knife.