highlights: rich, fruity, creamy, dreamy, perfectly sized dessert | lowlights: none | rating: 5/5
single serve strawberry cream pie
makes one 7-8 cm (2-3/4-3 inch) heart pie, serves 1
adapted from cook real food: strawberry cream pie
ingredients
for the base (crust)
-
- 5 g raw walnuts
- 10 g unsweetened desiccated (shredded) coconut
for the strawberry filling
-
- 1 strawberry, thinly sliced, for the outer edge (optional)
- 13 g raw cashews, soaked in water for 4-8 hours, rinsed, drained
- 32 g hulled strawberries
- 12 g raw, unfiltered honey, softened
- 20 g melted coconut oil
- 1 pinch vanilla powder
- 1 pinch himalayan pink salt
for drizzling
-
- 1-2 tablespoons 100 % cacao, unsweetened chocolate, melted (optional)
directions
take one piece of cling film (plastic wrap) and line one 7-8 cm (2-3/4-3 inch) heart shaped cookie cutter; leave some overhang
in a mini food processor, processor the crust ingredients together until the mixture resembles damp sand. press firmly into the bottom of the cookie cutter
line the edge of the cookie cutter with the thinly sliced strawberries, if using
in the mini food processor, process the cashews, strawberries, honey, coconut oil, vanilla and salt together until smooth. transfer into the cookie cutter and even out the top with a spatula or knife
chill/freeze until set. remove from the cookie cutter by letting the pie sit at room temperature for a couple of minutes. gently tug at the clingfilm overhang until the pie comes out of the mold
remove the clingfilm and place the pie on a serving plate. drizzle with melted chocolate, if using
Cook Real Food 