Dreamy Strawberry Cream Pie

Ingredients:

Cashew Coconut Oatmeal Cookie Crust Ingredients:
• 1 Cup Raw Cashews
• 1 1/2 Cups Rolled Organic Oats
• 1 Cup Shredded Coconut
• 1 Cup Super Fresh Pitted Medjool Dates
• 1/2 tsp Cinnamon
• Dash of Sea Salt
• 2 tsp Vanilla Extract
• 2 Tbsp Coconut Oil
• *2-4 Tbsp Water
Strawberry Cream Filling Ingredients:
• 2 Cans of Pure Coconut Cream (Pre-refrigerated and Solidified)
• 1.5 Cups Freshly Chopped Strawberries (Pureed)
• 2 tsp Vanilla Extract
• 10 Drops Liquid Stevia (or 3 Tbsp Coconut Sap, Maple Syrup or Agave)

Directions:

1. Line an 8 inch baking pan with parchment paper.
2. Place dry crust ingredients into your food processor and blend until flour.
3. Add in wet ingredients excluding water and pulse until dates are mixed.
4. Test your dough with your hand and see if it sticks together. If it doesn't, while pulsing, add 2-4 tbsp of water until it sticks together like dough.
5. Press dough into your pie plate and place in the freezer for 1 hour.
6. Whip coconut cream by hand or with a mixer, mixing in pureed strawberries, vanilla extract and sweetener.
7. Remove crust from freezer and pour in coconut cream.
8. Place in the refrigerator for 1-2 hours and serve (you can serve this recipe right away without refrigerating it but it will be a bit of a looser consistency).
9. Store in the refrigerator.
10. Tip: If you or your guests/family are sensitive to one of the crust ingredients (for example – oatmeal) you can substitute the oatmeal for another cup of nuts. If you want to remove the nuts simply use more oatmeal, etc.