Raw Strawberry Rhubarb Cream Pie
[Vegan, Gluten-Free]

To Make the Crust:

1. Start by soaking your cashews for 4-8 hours.
2. Lightly grease a 6-inch spring form pan with coconut oil or line a pie plate with parchment paper.
3. Add the almonds and pecans into your food processor and process them until they break down into crumbs.
4. Then add your dates and process them into the nuts. Add a splash of water only if the mixture is dry. It should stick together easily, but shouldn’t be wet.
5. Transfer the crust mixture to your prepared pan/plate and press it in firmly. It is quite a bit of crust, so you should have enough to press into the sides.

To Make the Topping:

1. Drain your cashews and add them to your blender with all of the other ingredients and slowly and carefully blend the mixture until it’s smooth and creamy.
2. Add a bit of almond milk to help the process along, ensuring you keep it thick, but smooth – you don’t want it watery.
3. Pour the filling into the crust and cover it with plastic wrap or foil and allow it to set for at least 8 hours.
4. Remove it from freezer about 15-20 minutes before serving it.