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How to make a raw vegan strawberry Pie

My family is full of junk food junkies! We try to limit the amount of junk food we bring in the house but when we do it is a free for all like a WWE match!

As warmer weather approaches I wanted to try my hand at a light, delicious and healthy dessert that the entire family would enjoy.

No one in this house is a vegan nor do we eat a raw diet but I thought this recipe would be a challenge and fun to make.

I always see people posting on Instagram about their tasty meals and treats that are vegan but can I be totally transparent, they never look super appetizing to me.

I didn't disclose that I was making a raw vegan, strawberry pie to my family.

If you are looking for a great dessert alternative then this Raw vegan strawberry pie is it!

Below you will find the recipe. If you decide to try this recipe out.

Let me know! Comment and share your pie pictures.



  • 1 cup raw pecans

  • 3/4 cup raw walnuts

  • 1 cup pitted dates packed

  • ¼ tsp sea salt scant

  • 1/4 tsp cinnamon


  • 3 cups fresh strawberries measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired

  • 3/4 cup raw cashews see note, unsoaked

  • 3-4 tbsp pure maple syrup start with 3, adjust to taste

  • 1 tsp freshly squeezed lemon juice

  • Couple pinches sea salt

  • 1 tsp lemon zest stir in after pureeing

  • Extra strawberries for garnishing optional


Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nectar/maple syrup), in a high-powered blender (I used our nutrabullet). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 7 to 8 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.


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