Raw Vegan Dark Chocolate Strawberry Pie with Cashew Cream

Happy Valentine’s Day! Spend time with the ones you love today and indulge in some chocolate if that’s your thing. This is a nice healthy alternative to the processed desserts and chocolates out there. It’s really rich though, so don’t be fooled. The crust is made of dates, almonds, dark chocolate chips and rolled oats (and a few other things to get it all going). The creamy middle is made of cashews (and a few other things too) and it’s all topped with fresh strawberries and dark chocolate sauce. Perfect for Valentine’s Day, or really any other time of the year especially in the summer though, when you don’t want to heat up your kitchen using the oven. This is easy, and it’s no-bake. It’s easy, trust me. It just takes some time. You’ll need a food processor for this. Enjoy ❤

Ingredients 

Crust:

1 cup pitted and chopped medjool dates

1/2 raw and unsalted almonds

1/2 cup whole grain rolled oats

1 1/2 tbsp raw cacao powder

1/2 tbsp coconut oil

1/2 tsp pure vanilla extract

1/2 cup dark chocolate chips

pinch of sea salt

Cashew “cream”:

1 cup raw unsalted whole cashews (soaked for 4 hours, drained and rinsed)

1/2 cup water

2 tsp fresh lemon juice

2 tbsp (or to taste) agave nectar

pinch of sea salt

Dark chocolate sauce:

1 1/2 tbsp raw cacao powder

2 tbsp coconut oil

1 tbsp (or to taste) agave nectar

1/4 tsp pure vanilla extract

Topping:

2 cups sliced strawberries

Instructions

Crust:

1. Combine dates, almonds, rolled oats in a food processor. Process until well combined. Add in cacao powder, coconut oil, vanilla extract and sea salt. Process further until all ingredients are well combined and dough-like. Finally, add in the dark chocolate chips and process just enough until the chips are incorporated into the dough

2. Use coconut oil to grease the bottom and inside sides of a pyrex pie dish.

3. Transfer the dough to the greased pie dish and gently press the dough into the dish to form the crust. Pro tip: start at the middle and work your way out. Ensure crust is evenly distributed along the bottom and sides of the dish. Place in the fridge for now, you’ll need it in a bit.

Cashew “cream”:

1. Combine soaked cashews, water, lemon juice, agave nectar and seal salt in a food processor. Blend until smooth and “creamy”.

2. Grab your crust from the fridge and pour the cashew cream over top of the crust. Distributing evenly, and ensuring there is about a 1 inch border. Cover with saran-wrap and refrigerate for at least 4 hours.

Dark chocolate sauce:

1. In a small bowl combine cacao powder, agave, vanilla extract and agave until all ingredients are combined and provides a smooth texture. Set aside at room temperature.

Topping:

1. Remove pie dish from the fridge (after at least 4 hours) and layer strawberries on top of the cashew cream. Pro tip: start at the top center part of the dish and work your way around the dish. Overlap the berries and ensure no gaps are left unfilled.

2. Use a spoon to drizzle the dark chocolate sauce over the strawberries. Cut the pie into slices and serve right away. Store the leftover pie in the refrigerator but ensure it is taken out an hour or so before serving.

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