No-bake Vegan Strawberry Shortcake Pies

Strawberries are one of the most versatile fruits. Enjoy them in smoothies, lemonade, even muffins! If you’ve been craving strawberry short cake, but need a vegan or raw version, this recipe should help you out. With a coconut-cashew crust and a yummy, creamy filling, these healthy little shortcakes will leave you coming back for more.

Crust:

-1 Cup Cashews
-1 Cup dried Coconut (flaked or shredded)
-2/3 cup pitted dates

For the Filling:

-2 cups cashews
-2 cups strawberries (fresh or frozen, to blend)
-1/2 coconut oil
-1/2 cup of honey (or any other liquid sweetener of choice)
-1/4 cup lemon juice
-4 cups strawberries (fresh or frozen*, for topping)

What to do:

-Place first 2 ingredients in blender or food process, and blend until flour-like
-Add in dates, and stop blending when it sticks together if pinched (about three minutes)
-Press crust very firmly into tart pans, until it sticks together (Process longer if it won’t stick)
-Place all ingredients left into a food processor or blender, leaving out cashews and strawberries
-Blend until smooth, and then add in the cashews, and blend again until smooth
-Finely chop the leftover strawberries, and fold into filling
-Spoon filling into pie pan, and enjoy!**
*If you’re using frozen strawberries, soften them in the microwave, mash them with a spoon, and then fold into the mixture. Don’t chop them.
**If you’d like a more solid, cake like dessert, freeze at least an hour before eating.