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Strawberry Nut Pie

Strawberry Nut Pie
Client:Sarah Lewis

ABOUT THE CHEF

Sarah Lewis has a passion for healthy living, eating, and her formal training in the pastry arts inspired her to create OOH LA RAW, pure indulgences for an active, living lifestyle. Her creative spirit has led her to create, modify and invent new recipes that serve as a fresh perspective on “health food” and the perception of American cuisine.

This fresh raw, vegan Strawberry Nut Pie recipe creates a dense filling from sunbutter, a healthy peanut butter alternative, coconut oil, agave and avocados that lays atop a crust of brazil nuts and shredded coconut. Enjoy!

INGREDIENTS

For the Crust

  • 1 cup brazil nuts
  • 1 cup shredded coconut
  • pinch of salt
  • 2 heaping tbsp. of carob powder
  • 4 tbsp. agave nectar
  • 1/2 teasp. van extract

For the Filling

  • 2 cup sunbutter (entire jar)
  • 1 cup coconut oil
  • 1 cup agave
  • 2 avocados
  • 2 tbsp. van extract
DIRECTIONS
  1. To make the crust, place all ingredients into blender and blend until a crust-like, crumbly consistency.
  2. Line a 9″ pan with the mixture.
  3. Place crust in the refrigerator until filling is ready.
  4. To make the filling, place all ingredients into food processor and blend until a thoroughly smooth consistency.
  5. Line the pan with strawberry slices.
  6. Pour filling into pie pan and place in freeze before serving.
  7. Enjoy!

NOTES

Garnish with fresh strawberries and blueberries, as desired.


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Strawberry Nut Pie

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