1¼ cup of cashews
1¼ cup of macadamias
¼ cup of brazils (they really don’t need to be added I just like the way they look in the tart crust)
2 tablespoons of coconut oil
half a vanilla bean
10 medjool dates
pinch of sea salt
2 cups of cashews soaked for 2 hours (if your not using raw cashews soaked for 4-6 hours)
½ cup of lemon juice
½ cup of agave
2 cups of fresh strawberries (you may reduce this depending on the size of strawberries)
1 ½ cups of coconut oil, melted
1 vanilla bean
¼ cup of coconut water
Around 30 strawberries super thinly sliced
For the crust, place the nuts in food processor and process until crumbled. Add coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust holds together when you squeeze it between your fingertips. If the crust doesn’t hold, add more dates (again one at a time). Press into tart or pie pan. Chill in Freezer for 30 minutes before adding filling.
For the filling, blend all ingredients well in a Vitamix blender if you have one. Pour part of the filling into the pie crust (just enought to cover the bottom). Take some of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. Decorate with the rest of your cut up strawberries. This pie needs to stay refrigerated to keep its firmness so make sure you keep in cold up until serving!
If you don’t feel like using strawberries for cake, there great for a loads of other things. I love using them in face mask they work wonders if your skins looking a little tired.
125g strawberries (works out about 5 plump berries)
Mix the strawberries and cornstarch together till they become pasty. Then apply and relax for 30 mins.