A simple, naturally sweetened summer berry and whipped coconut cream pie – 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.
- a no bake dessert
- naturally sweetened
- super easy
- made with only a handful of ingredients (nuts, dates, coconut cream, berries)
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.
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! You can make this ahead of time if you want – you may even prefer it that way so that the crust and the cream firm up even more. We’re not that patient though so we just cut right in as soon as I was done taking pictures and it was every bit as good!
Mike’s already asking me when I can make it again which I take as his highest sign of approval. You have to understand that he’s usually not interested in desserts that aren’t chocolate and then you’ll realize how big of a deal that is. #winning.
Don’t forget to #asaucykitchen on instagram if you try this coconut cream pie! I love seeing what you make! You can also post your pictures to my facebook page!
- 1 1/2 cup walnuts, or nut of your choice
- 1 1/2 cup pitted dates, roughly chopped
Whipped Coconut Cream
- 1 14 ounce can full fat coconut milk, refrigerated over night
- 1 tablespoon maple syrup, optional
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- or 3 cups of berries of your choice
- Add the nuts to a food processor or high powered blender and pulse into a course meal. Add the chopped dates to the processor/blender and blend until a 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.
- Press the crust 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.
- 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.
- Carefully scoop out the solid cream and place in a metal or glass mixing bowl (something cold) and try your best not to get any of the water.
- 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 couple of minutes to fully incorporate the sweetener if you added any.
- Spread the whipped coconut cream over the crust, using the back of a spoon to evenly spread if out.
- Scatter the berries over the top of the coconut cream in an even layer.
- Serve immediately or keep in the fridge until you're ready to enjoy.
For best results chill the bowl and beaters before whipping the coconut cream
Serving Size:slice out of 8
Amount Per Serving: Calories: 414 Saturated Fat: 16g Sodium: 3mg Carbohydrates: 34g Fiber: 6g Sugar: 23g Protein: 6g
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