Farm to Table: Vegan & Veggie

Strawberry Coconut Crème Pie 

—Serve from pie pan or cake stand.

—Prep and bake fully ahead of time

INGREDIENTS FOR 6 SERVINGS

The Crust

• Heaping ¾ cup (about 11) medjool dates, pitted and soaked in hot water for 5 minutes, then drained completely
• 3/4 cup raw cashews, roughly chopped (raw almonds work too!)
• 1/4 cup shredded unsweetened coconut

Filling and Topping

• (1) 14-oz. can coconut cream, refrigerated overnight
• 2 Tbsp. maple syrup
• Splash pure vanilla extract
• 1 pound strawberries sliced and diced
• For topping: toasted coconut, fresh mint, grated dark chocolate

INSTRUCTIONS

1. Prepare the crust: Place drained dates, cashew pieces, and coconut in a food processor, and process until the mixture can easily be squeezed into a ball.
2. Line an 8-inch round cake pan with plastic wrap. You’ll want some overhang so you can remove the pie later.
3. Dump date-cashew-coconut mixture into the center and flatten it with your fingers, pressing up the sides of the pan slightly. Place in the freezer to set.
4. Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of a stand mixer (a hand mixer would work too)
5. Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
6. Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula.
7. Set in the freezer for 10 minutes.
8. Remove from freezer and top with strawberries, toasted coconut, mint, and chocolate. Place back in the freezer for 1 hour.
9. Remove from freezer and carefully remove the pie from the pie pan and plastic wrap.
10. Place on a plate, cut, and serve. Store covered in the fridge.

Farm fresh and delicious ~ enjoy!