Yields:
6 Servings
Difficulty: Medium
Prep Time: 1 Hr 40 Mins
Cook Time:
20 Mins
Total Time:
2 Hr
The filling content for this recipe is no-bake, and the crust can easily be replaced with a pre-made crust or another crust recipe.
For best results, boil water and pour it over the cashews at least 5-6 hours before making the filling. The longer you let them sit in this hot water, the smoother and creamier the filling will be. The minimum time I prefer to leave the cashews soaking is at least an hour.
Ingredients
Adjust Servings
-
Pre-Baked Crust (or use store bought)
- Filling
Instructions
-
Starting Prep
- Start soaking the cashews at least an hour before you are going to make the filling
- Wash the strawberries and remove their leaves, selecting 7 good sized ones and setting them aside. These 7 strawberries will be added separately
- Pre-heat oven to 375 degrees and line the bottom of a 9" round baking dish with parchment paper Crust
- Cut dates into small pieces, then add to food processor along with the melted coconut oil. Process until the results are a thick paste with minimal discernible chunks
- In a separate bowl, whisk together almond flour and salt. Once combined, add the date paste in and mix until a loose crumbly dough has formed. Don't skimp on this step
- Press the crust mixture into the prepared baking dish, along the bottom and sides. Poke the bottom crust in several places with a fork to prevent air pockets from forming on the bottom
- Bake for 20 minutes, then set aside to cool Filling
- While the crust is cooling, put all of the filling ingredients (except the 7 strawberries set aside) into the food processor. I ran my processor off and on for multiple minutes, but a blender could likely achieve smoother results
- Add strawberries to bottom of cooled crust, then pour in the filling
- Refrigerate overnight, or for at least one hour