I’ll let the photos speak for themselves, but as promised, here is your berry cream pie 🙂 This pie is so versatile, and can be made into any type of pie! Add lemon zest and coconut whipped cream for a lemon-iced-box pie. Add canned pumpkin and cinnamon for a pumpkin pie. Easy as 1-2-3!
[Berry] Cream Pie (raw, vegan, refined sugar-free)
Yields 6 slices
Ingredients for Crust
1 cup walnuts
¾ cup chopped dates, pitted (soaked in hot water to soften, if necessary)
1 Tablespoon coconut oil
Ingredients for filling
2 cups raw cahews (Soaked in hot water for 1 hour, or room temperature water for at least 4 hours)
½ cup chopped dates, pitted
¼ cup coconut oil
½ cup lite coconut milk
1-2 cups assortment of berries
In food processor, pulse dates until fine. Add walnuts, and continue pulsing until mixture is completely combined and sticky. Press crust in the bottom of a spring form pan. Place in the refrigerator while preparing the filling.
After cashews are done soaking, first pulse dates in food processor, then adding remaining filling ingredients until smooth.
Pour and spread filling on top of hardened crust. Refrigerate.
Once pie is hardened, garnish with fresh berries. Store in the fridge for up to 1 week, or freezer for a month.
Recipe inspiration: pureella.com