Raw Strawberry Pie

Raw Strawberry Pie

This pie that we had last night at Thanksgiving was so good that I had to post this as soon as possible… what’s not to love about fresh dates, organic strawberries, and a creamy raw filling of cashews and vanilla?  Simply beautiful.  And so easy to make.

I’ve done quantities here but bear in mind that sometimes you need to increase or decrease depending on your ingredients (eg. fresh dates might be more or less moist at different times).  I also made a large pie, so if you weren’t feeding so many people, you could decrease the quantities for the crust.  Feel confident to experiment a little!


About 4 cups of fresh strawberries (organic if you’re able); plus:


2 cups ground almonds
1 cup medjool dates
1/2 teaspoon cinnamon
pinch of salt

Cream Filling

2 cups raw cashews
1/4 cup water
1/4 cup coconut oil
2 Tablespoon lemon zest (you might like to start with 1 and add more to suit taste)
1/2 cup lemon juice (and a little extra just in case)
seeds from 2 vanilla beans (or 2 Tablespoons alcohol-free extract)


A good handful of fresh strawberries
1 or 2 Tablespoons organic maple syrup (to taste)
A squeeze of lemon juice

PIe crust

If you’re starting with whole almonds, whizz up in food processor until as fine as possible.  Add other crust ingredients.  Then, after sprinkling a pie dish with desiccated coconut to prevent sticking, press mixture in.  You might like to do a decorative edge.

Refrigerate for about an hour before completing the rest of the pie.

crust with creme

I forgot to take a photo before the placing the cream on, but I sliced a handful of the strawberries in 4, and placed the 2 centre slices of each strawberry on the crust.  I filled the pie crust with a single layer. The outside parts of the cut strawberries I set aside for the topping.

Next up, blend the cashew cream ingredients in a blender.  Because I don’t have a high-speed blender, like a VitaMix or Blendtec, I find that I have to blend well and then transfer the mixture to my NutriBullet to get a really fine cream.  You might not mind it with a few little chunks, but I preferred it to be as creamy as possible.

Taste your cream:  does it need a little extra sqeeze of lemon juice or some more vanilla?  Is it nice and thick and smooth?  If you need to add more liquid, try a little more coconut oil first (a little at a time so you don’t overdo it) as the oil will set solid.

Spread evenly over pie crust with sliced strawberries.  At this stage, you can either refrigerate and keep for up to a week, or you can prepare the top with your strawberries, which ideally will need to be eaten within 3 days once they are assembled.

Raw strawberry pie

Blend up your glaze ingredients.

And finally, mix your sliced strawberry halves in a bowl with the glaze and place on top of the cream.  Garnish with some fresh mint leaves. Perfect.

Serve yourself a large slice and enjoy!

{GAPS Notes: the ingredients are GAPS-friendly but it is not recommended to fill up on tons of sweet things. 🙂  So if you’re on GAPS, go easy on your portion size.}

7 thoughts on “Raw Strawberry Pie

  1. Bobby

    That looks so good! I came over to your blog from Family Fun Friday, but I will be sending this link to a friend who is staying away from gluten. Thank you for sharing!


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