This is a healthy and exciting variation on a strawberry cake or pie! This strawberry pie has a tasty twist in the form of a smooth cashew cream. The pie is both gluten and dairy-free and packed full of nutrients.
5-6 pitted Medjool dates, soaked in water for 10-15 minutes
250g ground almonds
250g grated coconut
1 tbsp coconut oil (as needed if the mixture is not sticky enough)
200g raw cashews, soaked for 4-5 hours/overnight or 15 minutes in hot water
2 tbsp lemon juice
1.25 dl coconut milk or other plant-based milk
1 tsp vanilla extract or powder
½ tsp honey or coconut sugar
1 pinch of salt
1. Mix the ingredients for the pie crust in a blender until smooth.
2. Pour the mixture into a pie tin and set aside.
3. Mix the ingredients for the cashew cream in a blender until smooth.
4. Taste and add more sweetener, vanilla powder or lemon juice if needed.
5. Pour the cashew cream over the pie crust and place in the freezer for 4-5 hours.
6. Serve with fresh strawberries or use SuperSynbiotics jam as a third layer.
Using dates as a natural sweetener provides extra fibre and acts as a binding agent for pie crusts. Dates are anti-inflammatory and contain fibre. They also contain a powerful antioxidant called flavonoid, as well as the antioxidants carotenoids and phenolic acid. Although dates are nutritious, they still contain high levels of fructose (sugar) – so use them in moderation.
250g frozen strawberries, raspberries or blueberries
1 tbsp chia seeds
1 tsp vanilla powder
How to:
1. Place the ingredients in a saucepan and bring to a boil. Boil for 5 minutes while stirring.
2. Allow to cool completely.
3. Blend in a blender until smooth, then pour over the top of the frozen cake.
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