Vegan & Paleo Strawberry Cream Pie
User Reviews
4.7
Vegan & Paleo Strawberry Cream Pie
Description
The Vegan & Paleo Strawberry Cream Pie combines a simple no-bake crust made from almond meal, coconut oil, and maple syrup with a silky strawberry filling that sets using agar agar flakes dissolved in full-fat coconut milk. The filling is blended smooth with fresh strawberries, vanilla, and maple syrup, resulting in a refreshing, creamy dessert with a balancing natural sweetness. The crust's nutty and slightly oily texture contrasts with the soft and firm filling as it chills. The recipe requires refrigerating the pie cups for about 4 hours to allow the agar agar to fully gel the filling.
The final touch of coconut whipped cream and fresh strawberry slices brings additional lightness and enhances the strawberry flavor profile. These pies are individually portioned into small cups or shot glasses, making them convenient for serving. The combination of ingredients avoids baking completely, suitable for those seeking a paleo or vegan dessert option with a creamy strawberry component and a lightly textured nutty base.
As the pie contains no refined flour or dairy, it offers an alternative dessert style with clean ingredients. The agar agar provides plant-based gelatin firmness, perfect for those avoiding animal products. Maple syrup sweetens the recipe naturally, complementing the coconut and almond flavors. The no-bake crust can be portioned according to desired serving sizes, adapting well for parties or individual servings.
Ingredients
Strawberry Filling:
- 3/4 cup coconut milk full-fat
- 1 tablespoon agar agar flakes
- 8 ounces strawberry about 1 1/4 cups chopped, fresh
- 1/2 teaspoon vanilla extract
- 1/4 cup pure maple syrup
No-Bake Crust:
- 1 cup almond meal
- 2 tablespoons coconut oil melted
- 1 1/2 tablespoons pure maple syrup
- salt pinch
Coconut whipped cream (optional for topping)
Sliced strawberries (optional for garnish)
Instructions
- To prepare the no-bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using. (I used 4 6-ounce cups, but you could probably do up to 8 shot glasses with this amount of crust.)
- To prepare the strawberry filling, combine the coconut milk and agar flakes in a small saucepan over medium-high heat and bring the mixture to a boil. Use a whisk to stir well and lower the heat to a simmer, whisking occasionally until all of the agar flakes have dissolved, about 5 minutes. Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk/agar mixture over the top. Blend on high until smooth and creamy, then pour the filling over each crust. Place the pies in the fridge to set until the center is firm, about 4 hours.
- Top with coconut whipped cream and fresh sliced strawberries just before serving!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Sodium | 9mg | 0% |
| Potassium | 256mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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