Strawberry Cream Pie

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!