Description
This Vegan Strawberry Mousse Pie is perfectly creamy, slightly tart, sweet and altogether a delicious summer dessert. The no-bake crust is gluten free and made with a mixture of nuts, coconut and dates.
Ingredients
Scale
Crust:
- 1 1/4 cup raw, unsalted almonds
- 1/3 cup coconut flakes
- 1/4 cup hemp seeds
- 4 medjool dates, pitted and halved
- 1 1/2 tbsp almond butter
- 1 tbsp coconut oil
- 3/4 tsp cinnamon
- 3/4 tsp vanilla extract
- 1/4 tsp salt
Filling:
- 1 cup raw, unsalted cashews, soaked for 2-3 hours in room temp water
- 8 oz vegan cream cheese
- 3/4 cup frozen raspberries
- 3/4 cup frozen strawberries
- 1/4 cup vegan plain yogurt
- 1/4 cup maple syrup
- 2 tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
- 2 tsp vanilla extract
- Pinch of salt
- For topping: fresh berries, coconut flakes
Instructions
Crust:
- In a food processor, pulse almonds, coconut flakes, hemp seeds, cinnamon, and salt until crumbly.
- Add dates, almond butter, coconut oil, and vanilla and pulse until crust mixture comes together when pinched between your fingers.
- Press firmly in even layer into an 8-10 inch tart pan. Freeze for 15-20 minutes while you make the filling.
Filling:
- Drain and rinse cashews.
- Add all ingredients to blender and blend until smooth and creamy. You may need to run through the blend cycle depending on your blender.
- Pour filling over crust and spread into an even layer.
- Freeze for at least 4 hours, until solid. Top with fresh berries and coconut.
- Remove from freezer 10-15 minutes before serving, then slice and enjoy.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 499
- Sugar: 18.2 g
- Sodium: 506.8 mg
- Fat: 38.4 g
- Saturated Fat: 15.9 g
- Trans Fat: 0 g
- Carbohydrates: 34.9 g
- Fiber: 7.2 g
- Protein: 10.9 g
- Cholesterol: 0 mg
