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one green planet

Strawberries and coconut cream are a match made in heaven. Making this recipe couldn't be any simpler, throw together a few ingredients and end up with this beautiful creation– strawberry cream pie. Super easy, super healthy, and super delicious. This is the beauty of raw desserts, they do not take long to make and they are pretty darn good for you.

No-Bake Strawberry Cream Pie [Vegan, Gluten-Free, Raw]

$2.99
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Calories

676

Serves

1

Ingredients You Need for No-Bake Strawberry Cream Pie [Vegan, Gluten-Free, Raw]

For the Crust:
  • 1/4 cup of Medjool dates
  • 1/4 cup of coconut chips
  • 1/4 cup of gluten-free oats

For the Filling:

  • 3/4 cup coconut fat (from a can of coconut milk)
  • A handful of chopped strawberries

How to Prepare No-Bake Strawberry Cream Pie [Vegan, Gluten-Free, Raw]

  1. De-pit the Medjool dates and put into a food processor along with the coconut chips and oats. Process until a sticky ball forms. Pat down the mixture into a tartlet pan and place in the fridge to set (or freezer if you want to speed things up).
  2. Meanwhile, chop the strawberries into quarters and then whip the coconut cream for several minutes until smooth and creamy. Remove the crust from the refrigerator, fill with the coconut cream, and top with strawberries. Eat or refrigerate.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

If gluten is a concern, be sure to choose certified gluten-free oats to avoid cross contamination.

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Nutritional Information

Total Calories: 676 | Total Carbs: 84 g | Total Fat: 40 g | Total Protein: 9 g | Total Sodium: 4 g | Total Sugar: 54 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Penelope Smithson

See My Recipes

Gorgeous goodness that will love and nurture your body.

Penelope is a food photographer and blogger with a love for natural health and wellness. After being diagnosed with a rare genetic syndrome, she quickly became conscious of what she was putting into my body and transitioned to a plant-based diet to manage my symptoms.

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