Raw Chocolate Strawberry Silk Pie



 

 

AMY LYONS

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

Enjoy Amy's 'Raw Chocolate Strawberry Silk Pie' recipe! She is an inspiration.

Raw Chocolate Strawberry Silk Pie
Crust:
1 cup finely shredded dried coconut
3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)
1 cup raw pecans
10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp sea salt
1/4 cup raw cacao powder

Chocolate Mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/4 cup  plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquified

about 3 sliced organic strawberries

 Strawberry Cream Topping:
1 cup raw cashew pieces (preferably soaked overnight)
1 cup fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)
1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/4 cup   plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh strawberries

1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)

Methods/Steps

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.  Place in the fridge while you make the fillings.

For the mousse, combine all ingredients in the food processor and process until smooth.  Pour into the pie crust and top with the sliced berries.  Place in the fridge to set.

To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut oil with the motor running and process for a minute.  Add the berries and process until smooth.  Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.

Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving. 

Store in the fridge.