Strawberry Chocolate Pie

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Fall is here! Sadly, the summer is over with all the sun shine and the beach season. However, fall is not that bad since, to me, it’s the baking season ūüôā To celebrate a rainy, not so warm Friday, I decided to make a pie with fresh strawberries and chocolate. Of course, it’s vegan, refined sugar free and as usual, raw.

It takes around 10-15 minutes to prepare the pie. And since it’s raw, no need to wait for the baking. However, it needs to sit in the freezer for at least 2 hours.

Here is the recipe. I included links to the ingredients for your convenience. These are affiliate links. If a purchase is made through these links, I get paid a commission, at no extra cost to the reader.

Ingredients

Crust:

– 2 tablespoon cocoa powder

– 1/2 cup walnuts

– 1/2 cup shredded, unsweetened coconut

– 10 pitted dates

Filling:

– 2.5 cups strawberries (if you like, you can mix with other berries)

– 1/2 cocoa powder

– 1.5 cups raw cashews

– 1/3 cup melted organic coconut oil

Р1/3 cup pure maple syrup

Instructions

Crust:

– Combine all ingredients in a food processor and blend.

– Taste the mixture and if needed, add more dates for sweetness.

– Pour the mixture on a pie pan and press with fingers to make sure it’s spread evenly.

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Filling:

– If not using a high speed food processor, soak the cashews for at least 4 hours in advance. If using a high speed food processor like I do, then there is no need to soak the cashews.¬†I use Ninja Mega Kitchen System as my high speed food processor. It’s very efficient and versatile.

– Combine all ingredients in a food processor and blend until creamy and smooth.

– Pour the filling over the crust and with the back of a spoon, spread evenly.

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– Place the pie in the freezer for min. 2 hours before serving.

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Voila! Simple, right? Let me know what you think.

Love,

Pia

 

 

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