Recipe: Strawberry Cream Pie

Stawberry Cream Pie from the book 'Real Food Chef' by Libby Weaver.

For the base
• Zest of one lime
• 6 dried apricots, chopped
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¼ cup sesame seeds
• ½ cup almonds, soaked in water
• ½ cup desiccated coconut
• ¼ cup tahini (unhulled if possible)
• ½ tbsp filtered water

For strawberry cream filling
• 100g cacao butter
• 2½ cups raw cashew nuts, unsalted
• 1 inch of vanilla stick
• ½ cup maple syrup
• Juice of 1 lime
• 2 punnets fresh strawberries

To make the base

1. Add all base ingredients to a food processor and blend until it forms a crumb.

2. Press the dough between your fingers to check that it will stick together.

3. Line a 20cm tart tin with base mixture by pressing in with your fingers.

For strawberry cream pie filling

1. In a small saucepan, melt cacao butter. Allow it to cool.

2. In a blender or Vita-mix, blend cacao butter, cashews, vanilla, maple syrup, lime juice, and strawberries until smooth.

To assemble

1. Pour strawberry cream pie filling on to your base mixture.

2. Spread evenly with a spatula to achieve an even surface.

3. Freeze until it is firm to the touch.