No-Bake Vegan Strawberry Shortcake Pies
If preparing in advance, store the pie crust and filling separately, then spoon filling into pie crusts just before eating.
- Cook12 min
- Total12 min
- Serves4
- LevelIntermediate
Ingredients
- 1 cup For the crust:
- 1 cup cashews
- 2/3 cup dried coconut
- 2 cups Dates
- 2 cups For the filling:
- 1/2 cup strawberries (to blend)
- 1/4 cup coconut oil
- 4 cups honey
- lemon juice
- strawberries (reserve)
Preparation
- If preparing in advance, store the pie crust and filling separately, then spoon filling into pie crusts just before eating.
Method
- To make the crust, place coconut and cashews in food processor. Process until flour-like.
- Add the dates to the food processor mixture. Process again for 3 minutes. Stop processing once it sticks together when pinched.
- Press crust mixture firmly into tart pan(s). (Press crust down very firmly so it will stay together. If it won’t stick together, you haven’t processed long enough.) Set aside.
- Place filling ingredients (except cashews and the final 4 cups of strawberries) in a blender. Blend until smooth.
- Add cashews and blend again until smooth. Pour filling mixture into large bowl.
- Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.
- Spoon mixture into tarts and enjoy immediately.
