This entry will be quick and sweet, just like the dessert. I am still recovering from my PRK laser eye surgery and although two days ago I was seeing almost perfectly, that was before they took out the protective lenses. Now I’ve taken a few steps back vision wise, which doesn’t make for the best photography or easiest time typing. I am on the mend though and am sure that the outcome will be fantastic. It just takes time!
I’ve been trying to think of desserts that aren’t so loaded in sugar and are grain free and came up with this recipe based on Ani Phyo’s custard tartlette recipe. It’s raw, grain free, no sugar added, dairy free, egg free and amazingly enough tastes great. The boyfriend likes it and asked for seconds, and that pretty much says it all.
RAW Strawberry Freeze Pie
1 cup Pecans
1 cup Almonds
1 cup shredded Coconut
2 cups pitted Dates
¼ cup Water (optional)
1 cup Cashews
½ cup Water
1 tablespoon Vanilla Extract
1 pint of Strawberry’s (whole, meaning leaves and all)
2 tablespoons Coconut Cream
In a food processor, process nuts into a chunky mix. Then add dates and process until combined. If dates aren’t mixing in well at a little bit of water until the mixture starts sticking together. Spoon mixture onto pie plate and mold into a crust with your fingers.
In a powerful blender add cashews, vanilla extract, water, strawberries and coconut cream. Blend until smooth. Pour ‘batter’ into pie crust. Cover with aluminum foil or plastic wrap and freeze overnight.
Before serving, remove from freezer and place in fridge for a few hours to partially thaw and soften slightly. This pie tastes best half way between frozen and soft. Slice and serve. Yum.