This is a great quick and easy dessert for those “oh-my-goodness-I-need-to-make-a-dessert-and-I-have-less-then-an-hour-to-make-it!” moments. Its prep will be done in five minutes, chill time can be as quick as half an hour or less (stick it in the freezer) and it’s no bake, no cook, rich, creamy, and naturally dairy free and gluten free. Sounds pretty good huh?
The texture is great: a lot like fudge. Firm and silky, yet it melts in your mouth as soon as you take a bite. It’s very creamy too; you’d never know it didn’t have a speck of dairy in it.
The crust is a nice touch. I like using pecans. It adds a tiny bit of crunch, and the strong nutty flavor of the pecans stand out, yet infuses nicely with the strawberry vanilla cream. When making this part, be sure to blend just until it turns into a meal (the video will show you how). If you blend too long you could end up with a nut butter!
With all that said, I’ll admit that I do NOT like nuts. So this is saying a lot. It doesn’t taste like cashews at all.
The taste of the pie is all in the quality of ingredients you use. Use raw, unsalted organic cashews, high quality alcohol-based vanilla extract, and fresh, perfectly ripe organic strawberries and Tropical Traditions’ creamy raw honey and coconut oil and (Gold Label for a coconut taste, Expeller Pressed for no coconut taste). Don’t skimp on anything here; use the highest quality stuff you can get.
And last but not least, let the video take you through the recipe step by step, and enjoy a slice of the pie yourself. You’ll have to make it, of course. I’m not sharing.
Sarah:)
Dairy Free and Gluten Free Strawberry Cream Pie
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Mix all ingredients except berries together in blender until spinach is mixed in. Add frozen berries. Mix until smooth. If thicker consistency desired reduce milk/water or add 4 ice cubes and blend.
Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
Blend all the dry ingredients together in a medium sized bowl until well mixed.
Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.
Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).
Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.
Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!
Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.
Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.
Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.
In a saucepan, combine all the rice ingredients. Heat to boiling, and then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.
