Strawberry Mousse Pie
Ingredients for the crust:
Two cups of rolled oats
½ cup of raw shelled pistachios
½ cup of raw unsalted almonds
½ cup of unsweetened applesauce
Two pitted dates
Ingredients for filling:
Two large boxes of fresh strawberries, chopped
½ cup of agave nectar
One tablespoon of fresh chopped orange peel
One tablespoon of vanilla
One packet of silken tofu
½ cup of raw unsalted cashews
Two tablespoons of agar flakes
Roast the oats in a large skillet until they are golden brown. Set aside. Roast the nuts in a large skillet until they are golden brown, set aside. In a food processor, pulse the nuts until they are finely ground. Add the oats and continue to pulse. Add 1/4 teaspoon of salt. Add the dates and continue to pulse. Mix in the applesauce by hand. Press out the crust on to a glass pie dish until it covers all the pie dish. Chill in fridge.
For the filling:
Soak cashews in silken tofu for about thirty minutes. Then puree well and set aside.
Puree the strawberries and orange peel. Pour the puree into a sauce pan and heat. Add the agave nectar and vanilla. Heat until the puree thickens. When it has been reduced by half the volume, add two tablespoons of agar flakes. Stir well and heat for about four more minutes. Let cool.
Mix the silken tofu mixture with the strawberry puree. Pour into the pie crust and let set in the fridge for about 6 hours.
Dr. Padma Garvey
The plant-based Doctor Mom