This pie could be your little Valentine's present,too-the pink, the strawberries, the buttery taste--it'd be perfect!
Here it goes:
Products:
Pie crust:
.1 cup raw or toasted cashews
-substitutes-pecans, walnuts
or hazelnuts.If you have
toasted and salted nuts,just
soak them for 1/2 hour
in water(this is just what I did)
.1/2 cup dried, unsweetened
shredded coconut flakes.
.1/2 inch butter or a spoonful
of ghee-optional for the
buttery lovers (I did use it!)
Filling:
.2 cups+ fresh strawberries
.2 tablespoons Vanilla extract
.1/2 cup xylitol, raw honey or your favorite
sweetener.
.1 pinch see salt
.1 cup coconut oil, melted in a double boiler.
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Preparation:
Put crust ingredients in a food processor and grind, till smooth and creamy.If you use butter add it last.I used cashews and hazelnuts and it made a gorgeous pie crust mixture with the butter.
Press the crust mixture onto a 9 inch pie plate,building it on the sides.(it will not be baking, so any nice dish would do.
Place the filling ingredients in a blender, and blend until smooth and creamy,adding the coconut oil last.
Pour on top of crust, cover with foil wrap, and put in the freezer for up to 3 hours.It will be done as soon as 1 hour.
Can be kept in the refrigerator after that.
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| Just heavenly...! |
Serving tip:
Take out and cut with a hot knife-you run the knife under hot water and then cut.Serve immediately.Serving it with a hot spatula also worked good to keep in whole and not crumble the crust.
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| Just pressed into the plate |
NOTES:
I am going to try and add some cream cheese to the filling next time, for a cheese cake kind of taste-I believe it would take it well.But for those on dairy free diet,with no butter and no cream cheese it still tastes heavenly!
You can garnish it with coconut flakes,chocolate, fresh strawberries, or other favorites, for even better presentation.
The filling can be made and used on its own--coco/strawberry cream, or ice cream,if you keep it in the freezer.
