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RAW STRAWBERRY SHORTCAKE PIES

By on June 26, 2021
STRAW

By The Rawtarian

These strawberry shortcake treats are a perfect summer dessert! A food processor and a blender are required for this recipe.

PREP TIME
12 mins

TOTAL TIME
12 mins

SHELF LIFE
Enjoy immediately

SERVINGS
10 servings

YIELD
4 mini tarts or 1 medium pie

EQUIPMENT
Vitamix blender, Cuisinart Food Processor

Found in: Raw Cakes, Cookies and Bars, Raw Pies and Crumbles, Summer Living, Pie Contests

INGREDIENTS for CRUST

  • 1 cup cashews
  • 1 cup dried coconut
  • 2/3 cup dates

INGREDIENTS for FILLING

  • 2 cups cashews
  • 2 cups strawberries (to blend)
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 4 cups strawberries (reserve)
  • ~ USE METRIC / 10 SERVINGS

Recipe Directions

  1. To make the crust, place coconut and cashews in food processor. Process until flour-like.
  2. Add the dates to the food processor mixture. Process again for 3 minutes. (It will seem like the mixture is too dry and you will want to add liquid. DON’T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!). Stop processing once it will stick together when pinched.
  3. Press crust mixture firmly into tart pan(s). Set aside.
  4. Place all filling ingredients (except the cashews and the final 4 cups of strawberries) in a blender. Blend until smooth.
  5. Add cashews and blend again until smooth. Pour filling mixture into large bowl.
  6. Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.
  7. Spoon mixture into tarts and enjoy immediately.

The Rawtarian’s Thoughts

These strawberry shortcake treats are a perfect summer dessert! A food processor and a blender are required for this recipe.

To get these nice fluted crusts, I used this simple 4″ Wilton tart pan, which has a removable bottom that makes it easy to remove. Make sure to press the crust down very firmly so that the crust stays together. (If it won’t stick together, you haven’t processed it long enough.)

If preparing in advance, store the pie crust and filling separately, then spoon filling into pie crusts just before eating.

To make a smaller batch, feel free to halve the recipe. It won’t be enough to make an entire pie crust (using a standard 8″ pie dish), but if you have mini pie pans that’ll be fine.

Optionally, forego the crust and simply serve filling in custard cups for a quicker result!

 

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rawtarian_avatarLaura-Jane is The Rawtarian, a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com

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