Here’s a simple, yet delicious recipe for a strawberry pie. The only special equipment you’ll need is a food processor. I don’t remember where I got the recipe from, but I believe it’s based off a recipe by Colleen Patrick-Goudreau of Compassionate Cooks (author of The Joy of Vegan Baking
Crust
- 2 cups raw almonds or raw pecans. (Shelled of course!)
- 3/4 cup pitted mejdool dates (or other large soft dried dates)
Filling
- 5 cups sliced ripe strawberries
- 5 pitted dates, soaked for 10 minutes in warm water & then drained.
- 2 teaspoons fresh lemon juice.
Directions
- Place nuts in the food processor & grind until the nuts form a course meal. Add the 3/4 cup of dates and process until thoroughly combined. Press the mixture into a lightly oiled pie plate. (You don’t need oil the pie plate — this is just to make it a little easier to get the pie pieces out of the pie plate. Its best to use an oil that will go well the other flavours here, rather than cold-pressed olive oil, etc.)
- Arrange 4 cups of sliced strawberries on top of the crust. (If your food processor has a slicing blade, I recommend using it — it speeds this part up & you’ll get slices of a more consistent thickness.)
- In the food processor, combine the remaining 1 cup of strawberries with the 5 soaked dates and the lemon juice. Puree until you get a smooth syrup. Pour the mixture over the sliced strawberries.
- Refrigerate for at least 1 hour before serving. Then enjoy!
Follow the steps above and you’ll get something that looks like this:
Raw Strawberry Pie.
QUESTION: What’s your favorite type of raw vegan pie and why? Please share your thoughts in the comments section of this post.
