Strawberry Coconut Cream Pie
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)
Dairy-free, Gluten-free, Paleo
(livinghealthywithchocolate.com)
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
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
Calories: 287.4kcal | Protein: 4.9g | Fat: 21.9g | Saturated Fat: 13.7g | Sugar: 14.4g | Fiber: 3.9g | Carbohydrates: 23.8g | Net Carbs: 19.9g
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/strawberry-coconut-cream-pie/
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