August 26, 2012

'The Kind Life' Vegan Strawberry Lemon Pie

Eating vegan or healthfully does not mean you have to miss out on delicious desserts. I love the look of this stunning strawberry pie, which is great to make for a girls' night. This recipe is taken from Alicia Silverstone's vegan blog 'The Kind Life'. I have substituted the honey or agave syrup for Natvia as it is my preferred sweetener. You will need to freeze this recipe overnight, so a little pre-planning is needed. 

'The Kind Life' Vegan Strawberry Lemon Pie

1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt
Filling:3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. of pure vanilla extract
Topping:1 cup(s) strawberries
1 tbsp. of Natvia
1/4 cup(s) orange juice (make it fresh if you can)

1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.
2. For the filling, combine cashews, strawberries, coconut oil, natvia, lemon juice, and vanilla extract in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.
3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.
4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

1 comment:

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