Raw Strawberry Pie (vegan, raw, gluten-free, oil-free)

We are fortunate to enjoy the celebrations for BOTH Canada Day and the 4th of July! We live close to the U.S. border, so we have our own local festivities and fireworks for July 1st, and then take in the fireworks for Independence Day the following weekend.

Raw Strawberry Pie #vegan #glutenfree #raw www.plantpoweredkitchen.com

When a reader shared her recent love and photo of my Raw Strawberry Pie on my facebook page recently, I knew I wanted to post there recipe for you soon. I’ve been in such a flurry with end-of-year recitals, rehearsals, parties, and school activities that it just occurred to me that our holiday weekends are almost here! This pie from Let Them Eat Vegan is absolutely perfect. Not only is it seasonal, beautiful, fragrant and delicious – there is no cooking required! While that isn’t a problem for me (we’ve had weeks of cool temps and rain), I figure many of you aren’t interested in actually baking a pie!

But how about just making a pie? No heat required for this gorgeous, crowd-pleasing, bursting-with-summer-fresh-flavor pie! The recipe follows, along with a few other ideas for your Canada Day and Fourth of July parties.

Raw Strawberry Pie  by Dreena Burton #vegan #raw #glutenfree www.plantpoweredkitchen.com

Raw Strawberry Pie (photo credit: Nicole Axworthy) gluten-free, raw, soy-free, sugar-free

Click through to print/share this recipe

One summer after picking buckets full of local ripe strawberries, I wanted to make a pie deserving of their glorious, fresh flavor. I created this pie, and it did the strawberries proud!

Crust:

1 cup raw pecans

3/4 cup raw walnuts

1 cup (packed) pitted dates

¼ tsp (scant) sea salt

1/4 tsp cinnamon

Filling:

3 cups fresh strawberries (measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired)

3/4 cup raw cashews, unsoaked (see note)

3-4 tbsp raw agave nectar (can substitute pure maple syrup if preferred; start with 3, adjust to taste)

1 tsp freshly squeezed lemon juice

Couple pinches sea salt

1 tsp lemon zest (stir in after pureeing)

Extra strawberries for garnishing, optional

Lightly oil a pie plate with coconut or another oil. Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nectar/maple syrup), in a high-powered blender (I use Blendtec). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.

Ingredients 411: It is preferable to use unsoaked cashews because they have less moisture, and then can absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported. Opt for another 2 tablespoons of cashews to help absorb the extra juices.

Did I mention some other party food ideas? Yes!…

Sweet:

Raspberry Pudding Parfaits!: Layer my Raw Raspberry Almond Pudding as parfaits with non-dairy yogurt OR Lemon-Scented Whipped Cream (LTEV) along with fresh raspberries and/or blueberries!

Strawberry-Goji Smoothies: Easy-peasy, brighten up with a few fresh berries on each, voila!

Ice Cream Cookie Sandwiches: Have you forgotten about my Snifferdoodles? Ok, keep it classic with chocolate chip cookies if you must. 😉

Apple-Of-My-Eye Pie: Nothing more American than apple pie, right? Us Canucks love it too.

Savory:

Chickpea Ratatouille: It’s certainly bright and colorful and boasting red. Maybe add a bowl of blue corn chips on the side for a 4th of July potluck?

Thai Chick-Un Pizza: Ok, this has no particular Canadian or American theme, but hey, it’s great party food. And ridiculously delicious. There!

Veggie Burgers: Hearty recipes for burgers that HOLD together, and are full of flavor!

Dips: From a Creamy Artichoke Spinach, to Hummuses (Hummu? Hummi? we need a plural, people!), and Olive Tapenade, this dippy gal has got you covered!

Too hot to Cook?: Try one of these cool, hearty salads – OR – quickly transform your greens, leftover grains, and spuds with these no-cook pasta sauces.

What are you doing for your holiday weekend? Do you have any other easy, festive food ideas to share? Have fun! :)

(p.s. Don’t miss any plant-powered updates, subscribe here!)

Comments

  1. Julie says

    Dreena how do you think this will hold up if its served outside, in the heat? It will probably be out for a bit ~ maybe an hour. I’m looking for a couple desserts for a family party ~ none of them are vegan, so I’m thinking this pie would be great! It looks so delicious!

  2. Adrienne says

    I successfully made this recipe once and would like to try it again. Do you think it would work with frozen strawberries? Have you tried blueberries?

    • Dreena says

      Yes, blueberries should work beautifully! I haven’t tried it, but they should be fine. If you’re using frozen strawberries, it will be best to partially thaw them, b/c it will be challenging to puree them frozen. Good luck!

  3. ashley a says

    She didn’t make it up. Juliano who brought raw mainstream made this recipe up but SO many people want to look like a hero in other peoples eyes by misleading them into thinking that SHE thought up the recipe. SHE PLAGERIZED THE RECIPE!

  4. ashley a says

    I chuckled when I read “YOU created this pie.” This pie has been served in Juliano’s restaurant for the past 20 years! Juliano was the one who brought raw into the mainstream. This is the only industry where talentless housewives and hippies say, “I think I’ll be a “professional” raw food chef and then go about giving raw foods a bad name because they don’t have the talent of mixing flavors together like a professional chef does.
    All the same I can forgive the exageration about you inventing raw or this pie because you are encouraging a possitive thing.

    • Dreena says

      Ashley, sorry you are so upset. I don’t know Juliano, have never been to the restaurant. I create all of my recipes, I’ve been writing cookbooks since before 2000 and have been vegan for 20 years. I stand by my work, and have the rounds of recipe testings in my office. I created this particular recipe over 6 years ago. If there are similarities, it is coincidence, and with respect, I am not asking for your forgiveness.

  5. Rebekah says

    This pie looks absolutely divine. I am excited to try it!

    I’m bringing your kale-slaw for 4th of July! It’s always a hit, and people are often surprised at how much they are enjoying eating kale.

  6. Darkchocolatekryptonite says

    Can I use almonds instead of cashews for the filling? I have all the other ingredients!

    • Dreena says

      I haven’t made it with almonds in the filling. Almonds aren’t quite as creamy as cashews, so the filling may be a little drier – but you can try.

  7. says

    I love to make raw pies. I never saw a raw strawberry pie before, nice and different from the ones I usually make (raw applesauce pie and frozen banana “ice cream” pie, if you were wondering).

    Really nice to discover this blog, thanks!

  8. Jackie U. says

    Looks incredile good. I will make crust this same way but I won’t add cinnamon. My husband hate this spice. 😉
    Jackie U. recently posted..CateringMy Profile

  9. says

    hummi. definitely hummi. 😉

    and this looks amazing, for Canada Day, July 4th or… a random Sunday night! we have fresh berries from the farmers market, and I have a random free Sunday evening, I just may make this!

    happy week to you!
    Kristina recently posted..ciao, Google ReaderMy Profile

  10. Lisa says

    I made this last night and it was great! The filling tasted only slightly like cashews and I only mention that because I have 2 little girls who hate nuts, so this is good for them too. Crust was awesome! Next time I will chop the nuts separate from the dates initially then mix together. The dates just forced everything into a sticky ball. Thank you for the recipe!

  11. Tiffany says

    Wow! Dreena, this looks incredible!!! I’ll definitely have to put this recipe on my summer to do list!

    By the way, I’ve been thinking about your last post “Am I vegan enough? Am I healthy enough?” I definitely believe we can’t hold ourselves to other people’s standards…we need to enjoy our lives the way we see best. The “I am healthy?” question is something we all strive to achieve yet I think there needs to be a balance because we can’t stress ourselves out trying to eat perfectly. Its great to eat whole grains 80-90% of the time but if you do go out and want pasta and all the restaurant has is white…then to me that’s totally okay. I definitely feel the pressure to be perfectly healthy but thats just not realistic. I also adhere to a vegan diet 98% of the time…its hard to admit but I do have an ice cream once in a while or if I’m at a wedding and they serve cake I’ll take a bite and soon after realize it wasn’t worth it because my taste buds have changed. It’s about the collective effort toward veganism that we need to recognize not the unrealistic standards we press upon one another to adhere to.

    Just thought I would share my thoughts. I really enjoy your posts! Thank you for sharing your journey and inspiring the rest of us to do the same :) xoxo Hope you have a beautiful weekend!

  12. Allison says

    I’ll definitely make this for the 4th- anything with cashews is tasty. And I agree with Anna, LTEV is the best! I put an ‘x’ on the page of each recipe I make, and this book has a ton of ‘x’s!! Thank you for all the recipes, it makes cooking enjoyable.

  13. Amy Beinfest says

    Are the strawberries on top in addition to the 3 cups in the filling? Want to make sure I have enough!

    • Dreena says

      Oh, thanks for catching that Amy. Those are extra, to garnish if you like. I will add that note to my recipe – thanks!

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