Whenever I teach vegan cooking classes, I often have a hard time coming up with a healthy dessert. That’s one reason I was so delighted to find this raw strawberry pie. It’s not only vegan, it’s gluten-free, filled with protein, and uses maple syrup and dates for sweetness rather than refined sugar. This works well, especially since the strawberries are already nice and sweet!

Once you try this, you will love how the flavors of strawberry pie blend with a nutty taste! There are nuts in the crust as well as in the filling. Not only does this add complexity to the pie’s flavor, it brings health benefits! “Regularly eating a healthy diet that includes nuts,” says the Mayo Clinic, includes benefits such as reducing cholesterol levels, contributing to healthy arteries, and lowering the risk of blood clots, which can cause stroke or heart attacks. The site advocates using unsalted nuts (such as the raw nuts recommended in this recipe). Pie doesn’t have a reputation for being healthy, but raw strawberry pie is a dessert you don’t have to desert!

This strawberry pie is a nice summer treat. Embrace its wellness as you beat the heat! Enjoy this yummy treat on a picnic! It is perfect to take along.

Raw Strawberry Pie Recipe

Time to prepare: 6 hours, including set time

Yield: 6-8 servings

  • Crust Ingredients:
    • 1 cup raw pecans
    • 3/4 cup raw walnuts
    • 1 cup (packed) pitted dates
    • ¼ tsp sea salt
    • 1/4 tsp cinnamon
  • Filling Ingredients:
    • ¾ cup raw cashews
    • 4 tbsp. maple syrup
    • 1 tsp. lemon juice
    • 1 banana
    • Dash of salt
  • Strawberry topping:
    • 1 tsp. corn starch
    • 1 tbsp. orange juice
    • 1 tsp. sugar
    • 3 tbsp. of water
    • 1 pint fresh strawberries washed and cut lengthwise

How to Prepare:

  1. Place the crust ingredients in a food processor and blend until crumbly enough that the mixture holds itself together.
  2. Place the mixture into a pie plate and press into pan.
  3. Place the filling ingredients in a blender and puree for one minute or until smooth.
  4. Pour the filling onto the crust.
  5. Make the strawberry topping: on low heat, add cornstarch, orange juice, sugar, and water in a small pan. Whisk until mixture is translucent. Let it cool. Fold in the fresh strawberries.
  6. Spread across the filling. Cover with plastic wrap. Set in the freezer for five to six hours.
  7. Remove 20 minutes before serving.

Recipe courtesy of Jennifer Keeler.