Prepare to fall in love with the most decadent, guilt-free dessert that will make your taste buds dance and your health-conscious heart sing! This Raw Strawberry Chocolate Coconut Pie is not just a dessert – it's a revolutionary treat that combines the rich, intense flavors of chocolate with the fresh, vibrant sweetness of strawberries, all wrapped up in a luscious, completely vegan package. Imagine a dessert so delicious, so stunning, and so incredibly easy to make that you'll want to impress everyone from health enthusiasts to chocolate lovers alike!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan
Serves: 1 pie
Ingredients
- 1 1/2 cups raw almonds
- 1 cup medjool dates, pitted
- 1 cup fresh strawberries, sliced
- 1/2 cup raw cacao powder
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare a 9-inch springform pan by lightly greasing the bottom with coconut oil or lining with parchment paper.
- For the crust, add raw almonds to a food processor and pulse until they become a fine, crumbly texture.
- Add pitted medjool dates to the food processor with the almonds and blend until the mixture starts to stick together and form a cohesive base.
- Press the almond-date mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust layer.
- In a separate mixing bowl, combine melted coconut oil, raw cacao powder, maple syrup, vanilla extract, and salt. Whisk until the mixture is smooth and fully incorporated.
- Arrange fresh sliced strawberries in a single layer over the prepared almond-date crust.
- Pour the chocolate mixture evenly over the strawberry layer, ensuring complete coverage.
- Place the pie in the refrigerator and allow it to set for at least 2-3 hours or until the chocolate layer is firm.
- Before serving, remove the pie from the springform pan and garnish with additional fresh strawberries or a sprinkle of shredded coconut if desired.
- Slice and serve chilled, keeping any leftovers refrigerated.
Tips
- Use Medjool dates at room temperature for the best crust consistency – they blend more smoothly and help bind the crust together.
- For an extra-smooth chocolate layer, ensure your coconut oil is completely melted and whisked thoroughly with the cacao powder.
- Choose fresh, ripe strawberries for the most intense flavor and beautiful presentation.
- Chill the pie for at least 3 hours for the perfect set – patience is key to achieving that ideal firm yet creamy texture.
- For a fancy garnish, reserve a few strawberry slices and some shredded coconut to sprinkle on top just before serving.
- If you don't have a springform pan, a regular pie dish with parchment paper works just as well.
- This pie is best consumed within 3-4 days and should be kept refrigerated to maintain its perfect texture and freshness.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 42g
Protein: 8g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 0mg
