No Bake Strawberry Pie

By: Ashley Reed

INGREDIENTS:

• Crust: 1 cup almonds or pecans
• ½ tablespoon coconut oil
• 1/8 teaspoon vanilla extract
• 4-5 Medjool dates, pitted
• Pinch of sea salt
• Filling:
• 1 cup cashews (soaked 1-2 hours, or overnight)
• ¼ cup lemon juice
• ¼ – ½ cup agave (depending on how sweet you want it)
• ¾ cup fresh strawberries (if you choose to use frozen, thaw them completely first)
• ½ cup coconut oil, melted
• 1/8 cup water
• ½ teaspoon vanilla
• 1/8 teaspoon sea salt
• Topping 1-2 cups fresh strawberries, sliced

PREPARATION:

Crust: Place almonds or pecans in food processor fitted with the S blade. Process until roughly crumbled. Add coconut oil, sea salt and vanilla and pulse together. Add the dates last, one at a time and pulse until the crust holds together when squeezed. If the crust does not hold, add more dates (again one at a time). Press into coconut oiled pie pan. Chill in freezer while putting together the filling.

Filling: Blend all ingredients together in a food processor or high speed blender. Pour filling into cold pie crust, top with sliced strawberries. Place in freezer for 1-2 hours until firm. Because of the coconut oil, the pie will need to stay in the fridge or freezer to stay firm. Serve cold.