Summer Berry Cashew Cream Pie

This delicious tart comes together in no time — you can whip it up in the afternoon and have it ready in the evening! Fresh blueberries and strawberries sit atop a thick cashew cream in a simple crust made from just oats and dates. This is refreshing and not too sweet. Serve with extra berries and a few sprigs of fresh mint. Extra berries means extra fun.

SUMMER BERRY CASHEW CREAM PIE [VEGAN, RAW, GLUTEN-FREE]

INGREDIENTS

FOR THE CRUST:

• 2 cups rolled oats
• 1 1/2 cups dates

FOR THE CREAM:

• 2 cups cashews
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• A pinch of Himalayan salt
• Water, as needed

FOR THE TOPPING:

• Sliced strawberries
• Blueberries
• Anything else you like

PREPARATION

TO MAKE THE CRUST:

1. 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:

1. 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!

http://www.onegreenplanet.org/vegan-recipe/summer-berry-cashew-cream-pie/