Creamy Toasted Coconut and Caramelized Strawberry Pie -

Note: The pie keeps well in the freezer. Let it thaw for about 20 minutes before serving.

Recipe by Caroline Huard alias Loounie, health professional and passionate about good vegan food!

« When it's the berry season, I buy a lot of strawberries at the market. I always have in mind to bring my strawberries home, eat some for snack, try a lot of recipes and freeze the rest. In fact, I eat most of them on the way home. I can not do otherwise, it's so delicious! When I'm able, I try to keep strawberries for at least one new recipe! For this recipe, I suggest you buy enough strawberries to make sure you have enough!»

Ingredients

Creamy Pie

2 cups of Québec strawberries, sliced (3 to 4 mm slices)
1 tablespoon maple syrup
½ cup of dark chocolate pieces
¾ cup of coconut flakes
¾ cup pitted dates
1 cup boiling water
¾ cup raw cashews, soaked for at least 30 minutes in water then drained
1 tablespoon melted coconut oil, plus 1 tablespoon coconut oil at room temperature
1 teaspoon lemon juice
A pinch of salt
Some sliced strawberries and pistachios as topping (optional)

Preparation

Creamy Pie

Preheat the oven to 375°. Place the 2 cups of sliced strawberries on a cookie sheet lined with parchment paper, and drizzle the maple syrup over them. Bake in the oven 25 minutes, then set aside.
Cover the dates with boiling water. Set aside.
Pour the coconut flakes into a frying pan over medium-high heat. When they begin to brown (2 to 3 minutes), stir them gently and toast for an additional 1 or 2 minutes until they are evenly browned. Take the pan off the heat.
Drain the dates and keep the water they were soaking in.
Put the coconut flakes and the dates in a food processor. Add a pinch of salt and pulse until the mixture becomes a granular paste.
Spread the paste on a cookie sheet covered with parchment paper, shaping it into a round or rectangular shape. Work it with your fingers or a knife if necessary. Place in the freezer for about 20 minutes.
In a double boiler, melt the dark chocolate pieces with a tablespoon of coconut oil and mix until homogenous. Set aside.
Take the crust out of the freezer and pour about half of the melted chocolate mix over it. Put it back in the freezer for at least 5 minutes.
Place the soaked and drained cashews, ¾ cup of the water in which the dates were soaked, 1 tablespoon of melted coconut oil, 1 teaspoon of lemon juice and half of the caramelized strawberries into the food processor. Mix until the texture is smooth.
Take the crust out of the freezer, and poor the creamy strawberry mixture over it. Garnish with the other half with the caramelized strawberries and the rest of the chocolate. Put it back in the freezer for about 20 minutes or until ready to serve. Decorate with fresh strawberries slices and pistachios (optional).

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