Strawberry "Cream" Pie
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Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Strawberry Rhubarb Cream Pie-made with tofu in place of cream, this tart skips the saturated fat. Make just the filling for a great dip for fresh strawberries or melon too! Only cooking is for the compote!
Ingredients
Pecan Ginger Crust (you'll love this for the base of any fruit tart-plus it's raw!):
  • 2 cups pecans
  • 1½ tbsp crystallized ginger
  • 3 tbsp date paste
  • 1 tsp cinnamon
  • ⅛ tsp salt
Strawberry Cream:
  • 1 pack of silken tofu-extra firm or firm (not traditional tofu, be sure to get silken!)
  • 2 tbsp arrowroot powder
  • 1¼ cup strawberry rhubarb compote (reserve remaining compote for topping)
  • 1 tsp lemon zest
  • 1 tsp cinnamon
  • 3 tbsp sweetener of date paste or maple syrup (to taste-want it sweeter, add more-I used date paste)
**To make date paste:
  • Pit dates, soak dates in hot water, drain, add to blender, adding just enough water to puree them, you can have date paste as a replacement for traditional sugars. Make a bunch, what you don't use can be frozen. Date paste doesn't freeze solid.
Topping:
  • Remaining compote
  • Freshly sliced strawberries and whatever other berries are in season! Blueberries would be great for the 4th of July!
  • Drizzle of maple syrup or chocolate or espresso balsamic vinegar (we didn't, but it'd be good!)
Instructions
  1. Make strawberry rhubarb compote
  2. -can be done several days in advance (lasts 1 week in fridge). If making same day, be sure to make sure it is cold before proceeding (you'll use the whole recipe, so if you want more for toppings this week, double it!).
  3. Place pecans in food processor and chop until mostly ground, add remaining ingredients and process until mixture can come to a ball when squeezed (about 1-2 min). Press into a tart pan, chill if making ahead (can be made 1 day ahead).
  4. Place tofu, lemon zest, and 1¼ cup compote in a blender, blend until uniform, about 30 seconds. Taste, and add additional sweetener if desired.
  5. Pour into crust, chill for several hours (if needing to set quickly, can place in freezer for 1 hour).
  6. Top with remaining compote. Decorate with fresh berries right before serving.
  7. Optional for serving, sprinkle with cocoa, and with chocolate or espresso flavored balsamic vinegar and more fresh berries to serve.
Notes
133 mg potassium, 6% calcium, 6% Vitamin C, 5% Iron, 4% Vitamin A based on 12 servings
Nutrition Information
Serving size: 1/12 Calories: 212 Fat: 14 g Saturated fat: 1 g Carbohydrates: 19 g Sugar: 12 g Fiber: 3.3 g Protein: 4 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/strawberry-rhubarb-cream-pie/