Wednesday, April 4, 2012

Strawberry Cream Pie with Chocolate-Almond Crust

In my humble opinion a sweet treat doesn't get much better than a bowl of fresh Strawberries any day of the week. I feel especially fortunate to be living in a part of the world where I can purchase these precious organic berries almost year round. If only I had the property to plant my own enormous berry patch - now there's a dream to write on my bucket list. Holy cow, if that happened I might turn into a strawberry colored version of Violet Beauregarde from Charlie and the Chocolate Factory!
...At any rate, if you're a strawberry lover like me (I've even got a few strawberry tattoos) then this pie will be the first and last thing you'll ever need to make. Oh, and did I mention that it has a Chocolate-Almond crust? Well it does! This recipe is also an ode to the Chocolate-dipped Strawberry; with a creamy decadent filling and a crumbly crust, you could get away with eating it for breakfast or even a post workout snack like I did this evening (Shh! Don't tell!). I might be playing around with another variation of this dessert for Friday's recipe - so hopefully you won't mind seeing strawberries and chocolate paired together again!
Important Note About This Recipe
About the Nuts: The crust is made with an Almond meal base, but if you'd rather use another ground nut, or Sunflower Seeds instead then go for it. If you're not going to use Almonds then I personally recommend using Hazelnuts. Chocolate+Hazelnut=Yum!
About the Sweetener: In this recipe I use two sweeteners: my own homemade Date Paste (for the pie filling), and Coconut Crystals (or Coconut Palm Sugar) for the crust. You can sub just about any liquid sweetener of your choice for the filling, just be sure to add it little by little until you've achieved the right amount of sweet for your taste buds. As for the Coconut Crystals, because they have a similar flavor to brown sugar, and they're a dry sweetener you can either leave them out (you'll have a less sweet crust if you do) or use another form of dry granulated sweetener.
Strawberry Cream Pie with Chocolate-Almond Crust
Makes one 8'' Pie
Step 1.
Beforehand Prep
Soak 1.5 c Cashews for 6 to 8 hours 
**This recipe calls for 2 cups of soaked Cashews. 
Since Cashews expand when soaked in water: 1.5 cup of dry Cashews should equal 2 cup after being soaked. 
Always remeasure your Cashews after they've been soaked to make sure you have the proper amount that the recipe calls for.
You'll also want to have the following on hand
Step 2.
Chocolate Almond Crust
Into your food processor add the following:
1 c Almonds
1/4 c Coconut Crystals
2 Tbsp Date Paste
3 to 4 tsp Cacao Powder
1/4 tsp Salt
Proceed to grind all of the above ingredients together for 4 minutes, until you have a crumbly meal.
Transfer your crumbly crust to your pie dish...
For this step I like to use the flat side of my measuring cup to flatten the crust into the pie dish...
Use your index finger and thumb to press the sides of your crust up against the dish
Place the crust immediately into your freezer (this applies to an ice-cream or regular cream pie)
You want your crust to be nice and cold before adding the filling.
Step 3.
Strawberry Cream Filling
Into your food processor add the following:
2 c **Soaked Cashews (noted in Step 1)
1.5 cups cubed Strawberries (I used frozen - but fresh is also fine)
1 Tbsp Apple Cider Vinegar
1 Vanilla Bean Pod scraped //or// 1 tsp Vanilla 
1/4 tsp Salt
Puree everything together for 5 minutes total
You may need to stop and scrape the sides of your food processor once or twice until the mixture begins to move freely around.
From here you should have a lovely amount of Strawberry Cream filling for your pie!
Remove your Pie Crust from the freezer and fill it up...
Smooth the filling out and place your pie into the freezer for 3 to 4 hours. 
You can also opt to leave your pie in the freezer and take it out an hour before serving (placing it in the fridge to keep it cool).
Sexy backside shot...
Happy sweet-treat-eatin'!

xoxo,

P.S. It's not too late! If you're still looking for a treat to make for an Easter buffet this year, bring a Strawberry Cream Pie, or a Meyer Lemon Cream Pie (click to read more). Everyone loves a good dessert!

3 comments:

  1. Looks delicious and so springtimey!

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  2. I made this (yes, already!) and took it to a big family dinner on Good Friday... It was INCREDIBLE! Everyone loved it - nobody at the table was a raw foodie and I was the only vegan. My two year old niece was going crazy for the strawberry filling, thieving spoonfuls of it from any/all unguarded plates! PERFECT. Well done SF, this is a total winner.

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  3. DELIGHTFUL!
    I love your blog!
    Specially your treats ♥
    You should register to pinterest.
    That's so yummy,
    thanks!

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