Strawberry Creamcake From ‘Lookbook Cookbook’

4.8 (3 reviews)

Strawberry Creamcake From ‘Lookbook Cookbook’



For the Crust:

  • 3/4 cup dates
  • 1/2 cup almond meal
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup extra-virgin coconut oil, melted or softened
  • Pinch sea salt

For the Filling:

  • 2 cups raw unsalted cashews
  • 1/2 cup extra-virgin coconut oil, melted or softened
  • 1/3 cup blonde coconut nectar
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. natural vanilla extract
  • 2 Tbsp. purified water
  • 1/2 cup fresh strawberries

For the Garnish:

  • 4–5 strawberries, stems removed and cut in half
  • Fresh mint (optional)


  • Add the dates, almond meal, and shredded coconut to your food processor and blend until the dates break down into small chunks.
  • Add the coconut oil and salt and blend until a dough forms. You may need to scrape down the sides of your food processor on occasion with a rubber spatula.
  • Remove the mixture from the food processor and place in the bottom of a 9-inch pie or casserole dish. Use your fingers to even out.
  • Add the cashews to the processor and blend into a coarse powder.
  • Add the coconut oil, coconut nectar, lemon juice, vanilla, and water and blend into a cream. Once again, you may need to scrape down the sides with a rubber spatula.
  • Add the strawberries and blend once more until there are no chunks left.
  • Pour on top of the crust and use the spatula to even out.
  • Put in the freezer for 2 hours to harden.
  • Cut into slices and store in the freezer or refrigerator until ready to serve.
  • Serve the slices of pie garnished with strawberries and mint, as desired.

Makes a 9-inch pie

Adapted from Lookbook Cookbook

Rated 4.8/5 based on 3 reviews

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