Vegan Strawberry Coconut Cream Pie
Have you heard of Medjool dates? They’re affectionately known as nature’s candy because of their soft, chewy texture and rich, caramel-like flavor. The common date, Deglet Noor, is typically firmer in texture and a sweet, delicate flavor. Using dates in baking is a natural way to sweeten a dish without adding refined sugars.
Prep Time: 30 minutes Total Time: 1 hour Servings: 8-10 slices
- 3/4 cup medjool dates, pitted & soaked in hot water for 5 minutes, then drained completely
- 3/4 cup raw almonds or cashews, roughly chopped
- 1/4 cup shredded unsweetened coconut
- 1-14 ounce can coconut cream, refrigerated overnight
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 pound of strawberries, diced or sliced, your preference
Optional Toppings: toasted coconut flakes, sliced almonds, fresh mint or grated dark chocolate
- For the crust: Place the drained dates, cashew or almond pieces and coconut into a food processor and blend until mixture can be easily squeeze into a ball.
- Line an 8-inch pie round with plastic wrap with a little extra to hang over the ends. Place date mixture into the center and flatten with your fingers, pressing up the sides of the pan. Place in freezer to set.
- For the filling: Remove coconut cream from fridge. Scoop the soil white part out and place into a mixing bowl. Add vanilla and maple syrup, whip until combined into a smooth mixture, about 1-2 minutes. This should form stiff peaks such as a meringue would.
- Remove crust from the freezer. Place the filling into the pan. Spread mixture evenly throughout the pan using a spatula. Place back into the freezer for 10 minutes to allow it to set.
- After 10 minutes, remove from freezer and top with the toppings of your choice. Place back in freezer for one hour.
- Once set, remove from freezer and gently remove pie from pan and the plastic wrap. Place on a serving dish or your choice, slice and serve. Enjoy!