Strawberry Cream Pie

Strawberry Cream Pie

I’ve always been a dessert girl. It was, and still is, my favourite part of any meal. No matter what I do I think I’ll always have a serious sweet tooth. So when I got sick and had to give up dairy/gluten/sugar I was, as you can imagine, a little lost! Life without ben and jerry’s, haribo and chocolate seemed very confusing. Since I wasn’t willing to give up all forms of sweet treats forever I taught myself how to bake in an awesomely healthy and delicious way. Wonderful desserts, like this strawberry cream pie, really don’t compromise on taste but they support your body and make you feel so much better. Despite having no dairy the creamy middle layer is still so deliciously smooth, sweet and light with beautiful tones of fresh strawberries in every bite, just heaven. As you bite into it it’s really hard to believe that this amazing texture is made simply from cashew nuts with a little banana mixed in! It sounds weird I know, but it really works. It’s also super good for you and your digestion, boosting you up on easily metabolised plant protein, which is enhanced by the almond and pecan base. The tart base might actually be my favourite part of the whole pie. I just love it’s nutty richness, which is complimented by the subtle hints of coconut and dates. It also has a more substantial, filling element to it which totally melts against the strawberry cream. The final layer of strawberries adds the perfect finishing touch, decorating the pie beautifully, while also giving you an extra boost of antioxidants, vitamin C and fibre. So much health, so much deliciousness. Just perfect.

For the base:

– 2 cups of ground almonds

– 1 cup of pecans

– 2 tablespoons of coconut oil

– 1 cup of dates

For the middle:

– 1 and a 1/2 cups of cashew nuts

– 1 over-ripe banana

– 1 ½ cups of strawberries

– 5 tablespoons of pure maple syrup

– 1 tablespoon of coconut oil

For the topping:

– 1 cup of strawberries

Start by making the base. Place the pecans and ground almonds into a food processor and blend into a fine nut flour, this should just take a minute or so. Then add the coconut oil and dates and blend again, after 3-4 minutes a sticky dough should form. Remove the dough from the processor and mould it into a greased pie dish. Then bake at 180C for 20-25 minutes, until the top begins to brown. I like to use ceramic baking beads to ensure the pie kept it’s intended shape, but these aren’t vital. Once it is cooked remove the crust and set it aside to cool.

While the pie bakes rinse the processor. Then place the strawberries (with the green top removed), banana, cashews, maple syrup and coconut oil in for about 5 minutes to allow a thick, creamy middle to form.

When the pie crust has cooled remove it from its baking container, then pour in the strawberry cream. Next, place the tart in the fridge for an hour to allow it to properly set. Once it is ready to serve slice the top of the final cup of strawberries to give them a flat base on which to stand, then place them in circles on the top.

Slice, serve and enjoy!

Share

Want to subscribe to keep up to date?

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 101,002 other subscribers

  • Becky

    If it weren’t for the tofu I could totally eat this! I’m allergic/intolerant to soy, and it seems like there’s getting to be more and more research that shows that it’s bad for you anyway. I wonder if the tofu could be replaced with something rice based?

    • http://ellawoodward.wordpress.com Ella Woodward

      Instead of tofu you can use more cashew nuts, it works really well and still tastes just as delicious. Although you may need to add a little more agave and coconut oil to dampen down the nuttiness. Enjoy!

      • Tara

        Yay thankyou, I was just wondering if I could usenet cashews instead of tofu, can’t wait to make it now :)

  • http://www.vegieproject.com Deb @ Vegie Project

    What a beautiful tart! It looks delicious and healthy too. Love vegan desserts. Yum!

  • Tara

    Hi, is it possible to do the recipe without tofu, maybe just add more cashews?
    Thanks:)

  • http://gypsygrub.wordpress.com gypsygrub

    I will definitely try this next time I have a sweet hanckering!

  • Kim O’Donnell

    It looks wonderful. Can you tell me what firmness of tofu you used? Is it silken tofu?

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Kim. Yes I used a firm silken tofu – hope that helps!

  • Stefy&Gio

    Hi Ella,
    We are 2 of your big fans and we love absolutely everything that you make.
    We reallly love your strawberry cheese-less cheese cake and unfortunately you don’t have the recipe in your new and amazing web site. We would be very grateful if we you could put the recipe back on your web site….otherwise our life are not going to be the same anymore

    • Ilse

      Same for me! Your strawberry cheese-less cheese cake really is a thing of beauty, so delicious!

    • ellawoodward

      Hi. I’m so glad that you both love the blog so much! I’m in the middle of re-doing that recipe and should have it up again in the next few weeks, sorry for the delay! :)

  • Izzy

    Hi Ella, this looks amazing! How much tofu is in this? I think you’ve missed it off the ingredients list!

    • ellawoodward

      Hi Izzy. I actually edited the recipe to take out the tofu but must have forgotten to take it out of the description part – sorry! But the list f ingredients, without the tofu, is right! :)

  • Susana

    Hi!
    Thank you for this amazing blog! We just found it last week and already tried a few recipes!!! yeah! We would love to try this one too! Can you tell us a much tofu you use (I don’t see it in the ingredients section?! ) Thank you!

    • ellawoodward

      Hi Susana! I’m so glad that you’re enjoying the blog so much and already trying the recipes! I actually edited this recipe recently to take out the tofu but must have forgotten to delete it from the description part, so just ignore it and go with the list of ingredients written down! Enjoy :)

  • Jillian

    I don’t see tofu or agave listed in your ingredient list for this beautiful strawberry cheesecake/tart. Can you let me know how much of those ingredients to use?
    Thanks!

    • ellawoodward

      Hi Jillian. Sorry for the confusion, I edited the recipe and re-wrote the ingredients list accordingly but forgot to edit the instructions! It’s all there now though! :)

  • Pam

    Hello, do you need to soak the cashews first? Or they are just straight out of the packet?

    Thanks!

    • ellawoodward

      I use them straight out of the packet, but just plain, not-roasted/salted cashews :)

  • Linda

    Hi…This strawberry tart looks so good and would work for us except for an almond allergy in the house…any ideas that we could still try? THANKS!

    • ellawoodward

      Thank you so much, so glad that you love the look of this! Are you allergic to all nuts or just almonds? If just almonds I would say use pecans otherwise oats :)

  • http://www.nenelocal.co.uk Helen

    I bet you could use just the base to make cookies, I may try this !

    • ellawoodward

      Yes you absolutely can and they’re so delicious – kind of like nutty shortbread!

  • Pingback: The Tip Off: Strawberry Shortcut | Sous Style()

  • http://saraheatsaustin.com/ Sarah

    This looks amazing! As do all of your recipes :) Can’t wait to try some out!

    • ellawoodward

      Thank you so much! :)

  • Claudia

    Thank you so much for all your fabulous recipes! We’d love to try this one too, but for some serious nut problems in our family. Could we sub the cashews for the cream base with anything? We’ve substituted the cashew butter with almond butter in your pecan pie and it was still heavenly. I don’t know if that would work here though.
    We can do almonds, but not too much so I wonder in many of your recipes if ground almond could be replaced by buckwheat flour or maybe ground flaxseed?
    Thanks!

    • ellawoodward

      Yes absolutely, almond butter would be perfect here too! And buckwheat or ground sunflower seeds would be great in the crust!

  • http://missjersey.wordpress.com Anna

    I love the sound of this recipe, I definitely want to make it soon. However, I have a slight food intolerance to coconuts so where possible I try to avoid them. Can I use anything else instead of coconut oil? Would water work?

    • ellawoodward

      Yes water or olive oil would be great!

  • Silvia

    Hi Ella
    I am so happy that I found your web page! Your recipes are absolutely amazing. I was looking for good recipes for so long as I had to change my entire nutrition due to couple of food allergies. One of them are nuts – unfortunately. I would love to try this and other recipes were you are using, almonds and pecans but unfortunately can’t eat them. I thought about replacing them by tigernut/ chugs sedge – am not sure if you call it ground almond in England. It is actually not a nut.

    Thanks a lot four your reply!

    Greetings from Switzerland!
    Silvia

    • ellawoodward

      Hi Silvia. I think this might be a tricky recipe to make nut free sadly as the cashews are what make it creamy, I’m really sorry!

  • Cassie

    I made this for Valentine’s Day and it turned out perfectly! I cannot believe how creamy the filling was – it was a hit with everyone (vegans and non-vegans alike!) Thank you :)

  • Alexandra

    I made this today but the strawberry cream filling was really solid and doesn’t look creamy enough.
    Anything I could add to thin the mixture down to make it a bit runnier?