Nothing says summer like fresh strawberries! This dairy-free dessert is incredibly easy to prepare and is absolutely delicious. Celebrate the 4th of July with these perfect summer treats.
Crust Ingredients
- 1 stick salted grass-fed butter, chilled
- 3 cups organic almond flour
- 2 free-range eggs
Strawberry Cashew Cream Ingredients
- 2 pints organic strawberries
- 1 cup cashews, soaked overnight
- 1/2 cup water
- 1 tbsp gelatin powder
- 2 tsp organic monk fruit sweetener
Preparation
1. For the crust: In a medium mixing bowl, combine almond flour and butter with a pastry cutter or fork until blended and crumbly. Add eggs and work dough into a ball. Press the dough into a 9 inch pie tin or about 5 mini tins.
2. Bake the crust at 375 degrees for 15 minutes or until golden brown. Allow to cool before filling.
3. For the pie filling: Reserve a few strawberries for garnish. Put all remaining ingredients in blender and mix until smooth.
4. Pour the strawberry cream mixture into the baked pie shells. Chill before serving.
4. Garnish with sliced almonds and fresh strawberries.
Nutrition Facts*
| Calories | 458 |
| Total Fat | 38g |
| Carbohydrates | 16g |
| Protein | 13g |
| Servings Per Recipe | 10 |
* Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser
