I can’t take credit for creating this recipe…the credit goes to Christel.
2 Cups Fresh Organic Strawberries, tops removed and sliced.
1 Cup Raw Cashews
2 Tablespoons of Gluten Free Vanilla Extract
½ Cup Raw Honey
1 Pinch of Sea Salt
1 Cup of Coconut Oil (melted)
Place all ingredients into a blender in the order listed and blend until
smooth and creamy (approximately 3 minutes). Carefully pour into your
favorite cooked Pie Crust and refrigerate for at least 3 hours before
My favorite Grain Free Crust is one developed by Bruce Fife. This fast
and easy pie crust does not require mixers, food processors and makes a
perfect (9 inch) pie shell.
½ Cup Sifted Coconut Flour
½ Cup Almond Flour
½ Teaspoon of Raw Honey (optional)
¼ Cup Butter (melted)
¼ Teaspoon Sea Salt
Preheat Oven to 350 degrees.
In a medium mixing bowl whip the eggs.
Add all other ingredients and mix until well incorporated.
Using your hands, press dough into a nine inch pie plate forming a
Pierce pie shell all over with a fork, or use pie weights if desired.
Bake for 15 minutes, until the edges start to brown.
Remove from oven and cool.
Note: This Strawberry filling can also be poured in pretty glasses and
served like a parfait. Top with fresh sliced strawberries, whipped cream
AWESOME! I made this the other day and it is GREAT! My daughter said it tasted like it was made with cool whip. I used Elana’s pie crust because I love the nutty taste, it really went together well. My very fussy husband even liked it. I also cut up a bunch of strawberries and put them on the crust before I poured the filling on. No need for whipped cream on top perfect just the way it is!: