Stupendous Strawberry Pie

Stupendous Strawberry Pie

Stupendous Strawberry Pie

Can’t take the heat in kitchen, no worries, this recipe is all raw! It tastes fantastic and I promise that it will rival any dessert you’ve ever tasted. Don’t get scared but, it’s also gluten-free, dairy-free and sugar free. It’s great for you and food that’s this good for you never tasted so good!

Giving credit where credit is due, this recipe came from Wally’s friend Yvette Schindler who owns one of my favorite restaurants, The Present Moment Café in St. Augustine. Its right next-door to “The Sailors Exchange”, so if your man is more into boats then he is into raw food, you might use that as bait to get him into a raw food hippy restaurant. Yvette is also the author of a really fun cookbook “Handmade in The Present Moment”.   It is an awesome introduction to the wonderful world of raw food.



1 cup macadamia nuts

3 pitted dates


1-1/4 cups cashews, soaked in water for 1-1/2 hours

1/2 lb frozen strawberries

1/2 cup coconut oil

1/4 cup agave syrup or honey

1/4 cup fresh squeezed lemon juice

1/2 tsp vanilla extract

(if mixture is super thick, as in it won’t mix, optional to add up to 1/4 cup water to thin it)


You must have a high powered blender for the filling, such as a VitaMix, Ninja Ultima, or BlendTec – otherwise the filling won’t be as super creamy as it’s supposed to be.

Combine all crust ingredients in a food processor into small crumbs. Press crust into the bottom (optional up the sides) of a small pie pan.  Put crust in freezer for 10 minutes while blending filling.  Drain and rinse cashews.  In a high powered blender, blend all filling ingredients.  Pour filling evenly into crust, decorate top with sliced berries, and refrigerate several hours to set. Enjoy!