The weekend is heating up! ☀😎😅 This Vegan Strawberry Coconut Cream Pie will cool you down and sweeten up your day! Great recipe by Fooduzzi
All you need for this delicious dish are a few key ingredients and about 10 minutes of kitchen creativity. Recipe below…
a 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
THE FILLING & TOPPING:
1 14-oz. can coconut cream, refrigerated overnight*
2 Tbsp. maple syrup
splash pure vanilla extract
1 lb. strawberries sliced and diced (see photos)
for topping: toasted coconut, fresh mint, grated dark chocolate
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.
Line an 8-inch round cake pan with plastic wrap (you’ll want some overhang so you can remove the pie later). 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.
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!). Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula. Set in the freezer for 10 minutes.
Remove from freezer and top with strawberries, toasted coconut, mint, and chocolate. Place back in the freezer for 1 hour.
Remove from freezer and carefully remove the pie from the pie pan and plastic wrap.** Place on a plate, cut, and serve. Store covered in the fridge.
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