A simple, naturally sweetened summer berry and whipped coconut cream pie made with a 2-ingredient date & walnut crust – paleo & vegan

If you’re in the market for a quick and easy spring/summer dessert that doesn’t require turning on the oven or a laundry list of ingredients then look no further because I’ve got ya covered with this berry & coconut cream pie.

It’s

• a no bake dessert
• naturally sweetened
• super easy
• paleo/vegan
• made with only a handful of ingredients (nuts, dates, coconut cream, berries)

Let’s go!

The thing I really love about this pie is how simple it is.

The crust for this pie is from my vegan snickers cheesecake recipe. It’s straight forward, delicious, and just two ingredients? Just blitz together some nuts and dates and press into a loose base tart tin and that’s it. 

And….

Dare I say it’s even better when topped with a simple coconut whipped cream.

Make sure you pop a can of coconut milk in the fridge the night before you make this. You want to make sure the can is nice and cold so that you can easily scoop the coconut cream out of the top before whipping. I don’t recommend using lite or low fat coconut milk for this because they never quite whip the same way.

If you like things a little more on the sweet side feel free to add a tablespoon or two of maple syrup (or honey if you don’t need this to be vegan) to coconut cream. Personally we liked it without because the crust and the berries provided just enough sweetness, but it’s entirely up to you.

Finally, just top the coconut cream with a mix of your favorite berries and enjoy!

This pie is best enjoyed the day of making it, but if you want to make it a day early – just wait to add the berries until just before serving.

Recipe

Mixed Berry & Whipped Coconut Cream Pie

Yield: 8 slices Prep Time: 20 minutes Total Time: 20 minutes

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A simple, naturally sweetened mixed berry and coconut whipped cream pie

Ingredients

Crust

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• 1 ½ cup whole walnuts
• 1 ½ cup pitted dates, roughly chopped

Whipped Coconut Cream + Berries

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• 1 can full fat coconut milk, refrigerated over night (14oz)
• 1 tbsp maple syrup, optional
• 3 cups of berries (strawberries, raspberries, blueberries, etc)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Crust

1. Add the nuts to a food processor or high powered blender and pulse into a course meal. Add the chopped dates and blend until a thick, sticky dough forms. You may need to stop occasionally to scrape down the sides. The dough should stick together when you squeeze it together. If it's too dry and crumbly add another date or two until you get the right texture.
2. Press the nut mixture into a 9-inch loose base tart tin. If the crust sticks to your hand as you're pressing it into the sides use a small sheet of parchment paper to keep from sticking. Set in the fridge or freezer to firm up while you whipped the coconut cream.

Coconut Cream

1. Carefully scoop the solid coconut cream out of the can (leaving behind the coconut water) and place in a metal or glass mixing bowl (something cold). Try to leave as much of the coconut water behind.
2. Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy. Taste the whipped cream to decide on whether or not you want to add a little sweetener. Whip for another 30-60 seconds to ensure it's well combined.
3. Tip the whipped coconut cream onto the chilled crust and spread evenly over the surface.
4. Scatter the berries over the top of the coconut cream in an even layer.
5. Serve immediately or chill in the fridge before serving. This is best enjoyed the day of, but it will keep a day in the fridge. If you want to make it a day in advance, wait to add the fruit until just before serving.

Notes

• If you're using a can of coconut milk make sure it's one that has been kept in the fridge overnight. This allows the cream to harden so that it separates from the water and you can easily scoop it out.
• For best results chill the bowl and beaters before whipping the coconut cream

Nutrition Information

Yield: 8

Serving Size:

slice out of 8 Calories: 414Saturated Fat: 16gSodium: 3mgCarbohydrates: 34gFiber: 6gSugar: 23gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Frozen & No Bake Desserts Cuisine: American