I hesitate to call this pie. Or cheesecake. Maybe we can just settle on delicious awesomeness???
I made this for Terry’s birthday that passed a few weeks ago. I couldn’t decide what to make and then practically skipped home from the market as I had found some FRESH RHUBARB!
It’s one of his favourite things ever. And we hardy see it fresh at the market in California. When we lived in Canada, we saw it far more regularly in the spring in summer. I’m much more of a chocolate person, but he adores rhubarb. I like it too, especially in a dessert like this, topped with homemade coconut whipped cream.
I even brought the leftovers to my co-workers as they were intrigued by this strange sounding raw dessert thing. They thought it was pretty good. Vegan dessert for the win!
Strawberry Rhubarb Pie
1 cup of pecans
1 cup of almonds
1.5 cups of dates, pitted
a splash of water
1.5 cups of cashews
1 cup of fresh or frozen strawberries
1 cup of fresh or frozen rhubarb
the juice of a large lemon
1/4 cup of maple syrup (less if your rhubarb is less tart than mine)
a splash of almond milk
Start by soaking your cashews for 4-8 hours. Lightly grease a 6-inch spring form pan with coconut oil (or line a pie plate with parchment paper). Add the almonds and pecans into your food processor and process until they break down into crumbs. Then add your dates and process. Only add a splash of water if the mixture is dry. It should stick together easily, but shouldn’t be wet. Transfer the crust mixture to your prepared pan/plate and press in firmly. It is quite a bit of crust, so you should have enough to press into the sides.
For the filling, drain your cashews and add them the your blender with all of the other ingredients and slowly and carefully blend until it’s smooth and creamy. Add a bit of almond milk to help the process along, ensuring you keep it thick, but smooth – you don’t want it watery. Pour the filling onto the crust and cover with plastic wrap or foil and allow to set at least 8 hours. Remove from freezer about 15-20 minutes before enjoying.