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Writer's pictureMarisa's Vegan Recipes

Vegan Strawberry Cream Pies


These vegan strawberry cream pies are the perfect dessert for all occasions! They can be left frozen for a wonderful cool treat on a hot day or enjoy with some cream for some much needed comfort food!


These pies have the perfect combination of coconut and strawberries.


They are so easy to make, I'm sure your children will enjoy making these with you!

They take an hour or two to set so if you make them in the morning they should be ready for a lovely after lunch treat.


The base is a coconut and cashew mix and the filling is mostly strawberries.


You can easily change the fruit from these if you prefer raspberries or anything else.


Why not check out our dessert sauce page to see what would perfectly pair with these cream pies?


Strawberries;

Strawberries are packed with vitamin C, magnese, antioxidant and potassium.

They are beneficial to heart health and blood sugar control.

They may help prevent some cancers.


Coconut;

Coconut contains protein and fiber.

It may health boost heart health, support weight loss, stabalize blood sugar, improve immunity and ma benefit your brain.


Cashews;

Cashews are rich in nutrients

They may help with weight loss, improve heart healht and may be beneficial with type 2 diabetes.

You can use the filling to create a super tasty mousse! Place the mix into your chosen dishes and place in the fridge until they are set. This may take several hours.

To make these vegan strawberry cream pies;


Add the coconut, cashews, syrup and vanilla essence into a food processor.


Process until the mix starts to clump together.


Share the mix between each of the 12 cases. I used roughly 1 tsp per case.


Press the mix down into the cases. Try and keep the mix as evenly spread as possible.


Place this in the fridge while you make the filling.

To make the filling;


Place the cashews, oil, coconut milk (only use the solid white cream), syrup, strawberries, lemon juice and vanilla essence into a medium saucepan.


Heat the mix on low until the the coconut milk has melted and the mix has warmed.


Use a hand blender to blitz the mix until completely smooth.


You may still end up with some strawberry seeds. If you want to avoid the seeds, put the mix through a sieve before trasferring the mix to the cases.


Fill the cases with the mix, I found it was about 1/4 cup per case.

Place this in the freezer until they have completely set. This should only take an hour or two.


Remove from the cases and enjoy frozen or let defrost for 30 minutes for a lovely soft cream pie.

I hope you love these as much as I do!


If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!


Marisa

Strawberry Cream Pies - Makes 12


Ingredients


Base;

½ Cup Desiccated Coconut

1 Cup Cashews

1 ½ tbsp Golden Syrup You can use maple syrup or agave nectar instead.

1 tsp Vanilla Essence


Filling;

3/4 Cups Cashews

1.4 Cup Vegetable Oil

¼ Cup Coconut Milk (Full Fat, Kept in the fridge overnight)

1/4 Cup + 1 tbsp Golden Syrup

1 ½ Cups Fresh Strawberries

1/2 Cup + 2 tsp Lemon Juice

1 tsp Vanilla Essence


Method


Line a muffin tray with cases.


Base;


Place the coconut, cashews, syrup and vanilla into a food processor.


Blend until the mix begins to clump together.


Divide between the cupcake cases. I used roughly 1 tsp per case.


Press the mix into the bottom of each case, as equally spread as possible.


Place in the fridge while you make the filling.


Filling;


Place the cashews, oil, coconut milk (only the thick white cream), syrup, strawberries, lemon juice and vanilla into a medium saucepan.


Heat on a low until the coconut milk melts and the mix is warm.


Use a hand blender to blitz until the mix until completely smooth. There may be some seeds from the strawberries.


Fill the cupcake case. This is about ¼ cup of mix per case.


Place in the freezer until completely set. This should only take a couple of hours.


Remove the cream pies from the cases.


Store in the freezer until ready to serve.


Serve frozen or leave to defrost for 30 minutes for a lovely smooth cream pie.


Enjoy!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!




Check out some of our other recipes;


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marisasveganrecipes@hotmail.com

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