It’s that time of year, Organic Strawberries are becoming readily available in your local grocery store. These beautiful red berries are full of Vitamin A, Vitamin C, Folates, Calcium, Magnesium, Phosphates, and Potassium. I am always searching for healthy recipes to share with you, and found this vegan version of Strawberry Pie filling created by Christel. This pie is free of gluten, grain, casein and sugar, but the finished product is heavenly. For those of us who are crunched for time (and who isn’t these days), you can make this pie in less than 30 minutes….I know, I timed myself. This recipe is a favorite in our house and is destined to become a staple in our desert line up. The pie received a Two Thumbs Up Rating from the D-Man, so I hope you enjoy this healthy and decadent desert as much as he did.
2 Cups Fresh Organic Strawberries, tops removed and sliced.
1 Cup Raw Cashews
2 Tablespoons of Gluten Free Vanilla Extract
½ Cup Raw Honey
1 Pinch of Sea Salt
1 Cup of Coconut Oil (melted)
Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 minutes). Carefully pour into your favorite cooked Pie Crust and refrigerate for at least 3 hours before serving.
My favorite Grain Free Crust is one developed by Bruce Fife. This fast and easy pie crust does not require mixers, food processors and makes a perfect (9 inch) pie shell.
½ Cup Sifted Coconut Flour
½ Cup Almond Flour
½ Teaspoon of Raw Honey (optional)
¼ Cup Butter (melted)
¼ Teaspoon Sea Salt
Preheat Oven to 350 degrees.
In a medium mixing bowl whip the eggs.
Add all other ingredients and mix until well incorporated.
Using your hands, press dough into a nine inch pie plate forming a crust.
Pierce pie shell all over with a fork, or use pie weights if desired.
Bake for 15 minutes, until the edges start to brown.
Remove from oven and cool.
Note: This Strawberry filling can also be poured in pretty glasses and served like a parfait. Top with fresh sliced strawberries, whipped cream or both.