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

Ingredients:

The Crust:

• 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

The Filling:

• 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

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. After 10 minutes, remove from freezer and top with the toppings of your choice. Place back in freezer for one hour.
6. 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!