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Strawberry cream pie: vegan, gluten free, dairy free, sugar free

Posted Sep 26 2012 9:01am

I made this beautiful tart as a set of dinner party recipes for the awesome website  http://www.hipandhealthy.co.uk/ , but it was just so good that I had to share it with you all too! Check out their website though, it has awesome healthy living inspiration.

I’ve always been a dessert girl. It was, and still is, my favourite part of any meal. No matter what I do I think I’ll always have a serious sweet tooth. So when I got sick and had to give up dairy/gluten/sugar I was, as you can imagine, a little lost! Life without ben and jerry’s, haribo and chocolate seemed very confusing. Since I wasn’t willing to give up all forms of sweet treats forever I taught myself how to bake in an awesomely healthy and delicious way. Wonderful desserts, like this strawberry cream pie, really don’t compromise on taste but they support your body and make you feel so much better. Despite having no dairy the creamy middle layer is still so deliciously smooth, sweet and light with beautiful tones of fresh strawberries in every bite, just heaven. As you bite into it it’s really hard to believe that this amazing texture is made simply from tofu and cashews! It sounds weird I know, but it really works. It’s also super good for you and your digestion, boosting you up on easily metabolised plant protein, which is enhanced by the almond and pecan base. The tart base might actually be my favourite part of the whole pie. I just love it’s nutty richness, which is complimented by the subtle hints of coconut and dates. It also has a more substantial, filling element to it which totally melts against the strawberry cream. The final layer of strawberries adds the perfect finishing touch, decorating the pie beautifully, while also giving you an extra boost of antioxidants, vitamin C and fibre. So much health, so much deliciousness. Just perfect.

For the base:

- 2 cups of ground almonds

- 1 cup of pecans

- 2 tablespoons of coconut oil

- 1 cup of dates

For the middle:

- ½ a cup of cashew nuts

- 1 cup of tofu

- 1 ½ cups of strawberries

- 3 tablespoons of agave syrup

- 1 tablespoon of coconut oil

For the topping:

- 1 cup of strawberries

Start by making the base. Place the pecans and ground almonds into a food processor and blend into a fine nut flour, this should just take a minute or so. Then add the coconut oil and dates and blend again, after 3-4 minutes a sticky dough should form. Remove the dough from the processor and mould it into a greased pie dish. Then bake at 180C for 20-25 minutes, until the top begins to brown. I like to use ceramic baking beads to ensure the pie kept it’s intended shape, but these aren’t vital. Once it is cooked remove the crust and set it aside to cool.

While the pie bakes rinse the processor. Then place the strawberries (with the green top removed), tofu, cashews, agave and coconut oil in for about 5 minutes to allow a thick, creamy middle to form.

When the pie crust has cooled remove it from its baking container, then pour in the strawberry cream. Next, place the tart in the fridge for an hour to allow it to properly set. Once it is ready to serve slice the top of the final cup of strawberries to give them a flat base on which to stand, then place them in circles on the top.

Slice, serve and enjoy!


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