I made this pie for my aunt and uncle’s anniversary when my family and I stayed with them in Minnesota during the past weeks. Read and see more about that trip (and a different one I went on right before) by clicking here. Everyone enjoyed this recipe – including the grandparents – and they were all quite surprised that the only ingredients were fruit and nuts! I was able to whip this up easily in an afternoon and let it set in the fridge so the flavours would be able to develop in time for dessert that evening. I also didn’t have a food processor with me, so this was made with just a blender and my two hands! It’s is a perfect summer treat since it takes advantage of what is in season here: berries! It is also refreshing and not too sweet. Serve with extra berries. Extra berries = extra fun. Every time. It would be lovely with some mint sprigs too.SUMMER BERRY + CASHEW CREAM PIE
Crust:
2 cups rolled oats
1 1/2 cups dates
Cream:
2 cups cashews
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons lemon juice
Pinch Himalayan salt
Water, as needed
Topping:
Sliced strawberries
Blueberries
Anything else you like
To make the crust: process the oats into flour in a blender or food processor. If you’re using a food processor, add in the dates and process until it all sticks together. If you’re using a blender, dump the oat flour into a bowl and combine the dates and oat flour together with your hands until it all is evenly gooey. This will take a few minutes and you will have to get your hands a bit dirty. Press this “dough” into a pie dish and put in the fridge.
To make the cream: blend everything together until it’s smooth and thick, adding water as needed. You want it to be the texture of a thick yogurt. Pour this into your crust and leave in the fridge for three hours or preferably overnight. Decorate with berries and enjoy!
Written by Emily von Euw
Emily von Euw is the creator of This Rawsome Vegan Life, an award-winning blog dedicated to sharing wholesome, vegan, and mostly raw recipes with the world. She is passionate about achieving happiness through healthiness. When she’s not blending up smoothies or raw vegan cheesecake, Emily can be found at university, dancing through the forest, doing push ups, adoring her cats, laughing with friends, or watching obscure movies.
