Triple Berry Cream Pie
Recipe type: Plant Based, Raw, Gluten Free, Vegan
Prep time: 
Total time: 
Serves: serves 8
A fresh and tasty berry pie perfect for the spring and summer months
  • For the filling
  • 2½ cups raw cashews
  • 2½ cups fresh strawberries
  • ⅓ cup maple syrup
  • ½ cup coconut oil
  • ⅓ cup coconut butter
  • juice of one lemon (about 2-3 tbsp)
  • For the crust
  • 1 cup raw almonds
  • 1 cup coconut flakes(not sweetened)
  • 10 medjool dates
  • Glaze
  • 3 medjool dates
  • 2 cups mixed berries(raspberries, blueberries, strawberries)
  • You will also need an extra 2 cups of fresh blueberries and raspberries
  • **Please buy organic berries if possible, they are on the dirty dozen list of most highly sprayed crop*
  1. For the crust, add all of the ingredients to your food processor and processor until everything is crumbly and sticky. Line a 9" spring form pan with parchment paper, bottom and sides. Place the crumbly mixture into the pan and press to form a crust. Set aside
  2. Soak the raw cashews for at least 6 hrs and then rinse well and add to your high speed blender(if you do not have a high speed blender, a food processor will work).
  3. Add the 2½ cups of fresh sliced strawberries to the blender
  4. Next add the maple syrup, the oil, the butter, and the lemon juice
  5. Blend on high until smooth and creamy. Pour the mixture into your prepared pie crust.
  6. Next, evenly spread the 2 cups of mixed berries to the top.
  7. To make the glaze, add the berries and the dates to your high speed blender and been until smooth. Pour over the top of the pie. You will need to allow this pie to set in the refrigerator for at least 8 hrs to set, so plan ahead.
  8. Enjoy!
Recipe by Peoples Nutritional Consulting at