The Best Vegan Strawberries & Cream Pie (Featuring Amoretti)

Ingredients

For the crust:

230g Amoretti Almond Flour

115g Vegan Butter

1/2 teaspoon salt

8 (about 70g) soaked dates

For the filling:

227g Vegan Cream Cheese

110g Silken Tofu

100g Coconut Cream

100g Powdered Sugar

2 tablespoons Agar Agar dissolved in 3 tablespoons boiling water

2 tablespoons Amoretti Wild Strawberry Artisan Natural Flavor

Method

1. Preheat oven to 350 degrees.

2. Start by soaking the date for the crust and dissolving the Agar Agar. Add the 8 pitted dates to a small bowl and cover with boiling water. Let soak for about ten minutes to soften. While your dates soak, measure out your Agar into a small dish and add in the three tablespoons of boiling water. Whisk vigorously to dissolve (the rest of the filling is made in a high speed blender that will continue to break down the Agar, so don’t worry if your mixture is a bit lumpy). If you don’t have a high speed blender such as a Ninja or Vitamix, you’ll want to treat the Agar a bit different in this step by adding it to a small pot with double the amount of water (6 tablespoons), completely dissolving the Agar.

3. In the working bowl of a food processor, add the Amoretti Almond Flour, cold Vegan Butter, and soaked dates. Pulse the mixture until it resembles wet sand.

4. Turn the mixture into a tart pan (a normal pie pan works as well) and evenly press into the bottom and up the sides of the pan creating an even base. I like using the bottom of a drinking glass to make sure I’m getting everything nice and compact. Using a fork, prick the crust around 15-20 times (this helps it not to bubble while baking).

5. Bake the crust for 18-25 minutes or until golden brown. Watch the edges of the crust as they can bake a lot quicker and may need to be tented with foil while the bottom continues to bake.

   Cool Completely.

   For the filling:

6. This is the easy part! In a highspeed blender, add the vegan cream cheese, silken tofu, coconut cream, powdered sugar and dissolved agar agar. Start by blending on low speed, slowly increasing to the highest setting.

7. Let the mixture blend on high for several minutes until the blender is warm to the touch. This insures the agar agar is completely dissolved. Alternately, if you used the stovetop method for dissolving the agar, just give the blender a quick 30 second blitz!

8. Divide the filling into two separate bowls (there will be two cups in total). Leave one of the bowls plain and add the two tablespoons of Amoretti Strawberry Artisan Natural Flavor to the other. Mix well.

9. To create the marbled effect like I did, place two tablespoons of the plain filling in the center of the cooled crust. Layer two tablespoons of the strawberry filling directly on top of the plain mixture and continue layering the two until both mixtures are gone. Give the filling a good swirl with a knife and you should be left with a beautiful tie-dye effect that appears marbled when sliced.

10. Place pie in the fridge for 3-4 hours or until completely set. The best way to see if your pie is set is to give it a little wiggle. The goal is to not see movement in the center. I topped mine with coconut whipped cream and some freeze dried strawberries for serving. Enjoy!