SCD Recipe: Live Strawberry Pie

This was my first raw food recipe. It turned out really good!

Crust:

1 1/4 cups chopped Medjool dates
1 1/2 cups almond flour
2 tbsp shredded coconut (no sugar)

Filling:

1/4 cup chopped Medjool dates
4 – 5 medium bananas (ripe)
2 tbsp coconut butter (you could substitute almond butter as well)
2 tbsp coconut flour
1 1/2 cups chopped strawberries

To prepare crust:

Place dates, almond flour, and coconut into food processor. Process until everything sticks together.

Press mixture into glass pie pan. Press evenly across the bottom of the pan and up the sides. Should be about a quarter inch thick (or a little thicker on the bottom).

Place pie pan in refrigerator and refrigerate while you prepare the filling.

To prepare filling:

Mash banana (if banana starts to turn brown add a few drops of lemon juice).

Place dates, mashed banana, coconut butter (if butter is solid warm it up just slightly to soften), coconut flour, and 1/2 cup of the strawberries in food processor. Process until just smooth.

Pour mixture into chilled crust.

Place the rest of the sliced strawberries on top of the filling.

Place pie back in the refrigerator and let chill for at least two hours so filling can set.

Slice and carefully remove from pan to serve.

This recipe shared on Slightly Indulgent Tuesday

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

Latest posts by Sherry Lipp (see all)

3 thoughts on “SCD Recipe: Live Strawberry Pie

Leave a Reply

Your email address will not be published. Required fields are marked *