This pie has no dairy, sugar or Gluten and yet is creamy, sweet and full of flavor. The sweet and sour Strawberries compliment the creamy texture of the Walnut/ Almond Milk Whipped Cream.
2 Cups of shelled Walnuts
1 Cup Soy, Almond or Rice Milk (unsweetened, vanilla flavor)
2 Tbs. melted Coconut Oil ( I used Tropical Traditions brand)
1/4 Cup Powdered Stevia, or Agave
Pinch of Sea Salt
10 – 12 Fresh Ripe Strawberries ( rinsed, sliced in quarters)
2-4 Fresh Strawberries sliced thinly for topping
Blend together all ingredients except the Strawberries in a high powered blender or food processor.
Mix, scraping down sides when needed until the batter has the consistency of a light cake icing, or heavy whipped cream.
Scoop the Walnut Whipped Cream into a large bowl.
Fold in the quartered sliced strawberries gently until they are mixed in.
Spoon the mixture into a pie plate and gently smooth out the Walnut Whipped Cream to form a flat surface in the plate.
Top the pie with sliced Strawberries. Cover with plastic wrap and refrigerate at least 3 hours before serving.
Keep refrigerated up to 3 days, covered.
Other Options: For Raw Pie, just use raw coconut oil, raw agave and raw nut milks.
You could use other fruits with this as well depending on what’s in season. I wouldn’t use frozen fruit for this one.