Vegan Cashew Cream & Raspberry Star Pie: A Love Story

Before you even get to taste this no-guilt sultry pie, the colors alone can seduce you. I had so much fun creating this recipe, and no baking is required! I decided to mix chia seeds into the cashew cream, which cuts down the fat and makes it virtually a super food.

She's a star.

Vegan Cashew Cream & Raspberry Star Pie

by Sarah Farsh November 20th 2016

• Cream Filling: 
• 1/2 cup whole raw cashews
• 1/4 cup chia seeds
• 1 1/2 cup water
• 1/2 cup agave nectar
• 1 tbsp coconut oil
• 1 vanilla bean
• pinch pink himalayan sea salt
• pinch cinnamon 
• Crust:
• you'll need a spring or pop tart pan (where the bottom pops out)
• 2 cups pecans
• 1/2 cup steel cut oats (add more if you need more dough)
• 1/4 cup raisins
• 1/4 cup unsweetened coconut flakes
• 3 tbsp agave nectar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• pinch salt
• Topping:
• all-natural raspberry syrup or jam (I used Blackberry Patch Raspberry Syrup) 
• fresh star fruit, sliced thin

Place all cream filling ingredients into a bowl whole, mix well and store in refrigerator for at least 2 hours - visit every 30 minutes for the first hour to give it a little stir. You can have this mixture sit in the fridge up to 8 hours before blending if you wanted to prep this in advance. The chia seeds will start to absorb the water like a sponge and turn the whole bowl into a gelatinous mixture. Meanwhile, line your spring or tart pan with plastic wrap, keeping the ends long so you can pull the plastic wrap out with the base of the tart pan easily. You can see what this looks like in my photos. Place all crust ingredients into food processor or VitaMix and pulse/blend until ingredients form into a dough. Scoop out crust mixture into plastic wrapped tart pan, and press the mixture into the pan with your hands. Place in freezer for 30 minutes to set. After your cream filling sets in fridge, poor bowl into VitaMix and blend on high speed for about 3 minutes until all ingredients are completely whipped and blended together into cream. From blender, poor cream filling into frozen tart crust. Freeze for at least 2 hours so cream pudding sets before topping with raspberry sauce. Poor raspberry sauce on top of frozen tart, and even out with a spoon. Top with fresh cut star fruit slices, or fruit of choice! Freeze tart until you're ready to serve and let defrost 2 hours prior to serving.