This easy no bake Strawberries Coconut Cream Pie is topped with fresh strawberries and drizzled with dark chocolate, in a dark chocolate almond crust. This is a dessert of pure decadence! (Gluten-free, Paleo)
Inspired by my Coconut Cream Pie recipe, I decided to create a similar dessert but with a dark chocolate crust and a creamy strawberry coconut custard.
The crust is a delicious combination of chocolate, almonds and pecans, while the filling is a light, healthy blend of coconut milk, unsweetened shredded coconut and vanilla extract.
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Strawberry Coconut Cream Pie
Ingredients
Crust:
- ½ cup dates, about 6 large medjool dates
- ⅓ cup pecans, chopped
- ½ cup blanched almond flour
- 4 tablespoons raw cacao powder
- ½ teaspoon vanilla extract
Coconut Cream:
- 1 can (13.5oz) full fat coconut milk
- 1 large egg
- 3 tablespoons arrowroot powder
- 3 tablespoons raw honey
- ½ teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ⅛ teaspoon fine himalayan salt
- 1 cup fresh strawberries
To see the brands I use, click each ingredient above or visit my Amazon shop.
Instructions
Crust:
- Remove pit from dates and process in a food processor until a creamy paste forms.
- Mix the date paste with the chopped pecans, almond flour, cacao powder and vanilla extract.
- Spread the mixture on the bottom and sides of two 4.75-inch removable bottom tart pans.
Coconut Cream:
- In a saucepan, whisk together the coconut milk, egg, arrowroot powder, honey and salt.
- Heat the mixture slowly over medium heat, stirring constantly until it thickens.
- Let mixture cool for 5 minutes, mix in the vanilla extract and shredded coconut and pour over the crust.
- Refrigerate until set. Garnish with fresh strawberries and melted dark chocolate.
Notes
Recipe makes two 4.75 inch Strawberry Coconut Cream Pies. Cover and store in the refrigerator.
Nutrition per serving
Calories: 287.4kcalProtein: 4.9gFat: 21.9gSaturated Fat: 13.7gSugar: 14.4gFiber: 3.9gCarbohydrates: 23.8gNet Carbs: 19.9g
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