Chocolate Covered Strawberry Pie (Vegan & Paleo)
Perfect for Valentine’s Day: Chocolate Covered Strawberry Pie! An elegant dessert bursting with juicy berries in a decadent chocolate ganache– without any gluten, grains, dairy, or eggs. (Vegan and Paleo friendly)
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Perfect for Valentine’s Day
Love is in the air… Can you feel it? It’s officially February and that means Valentine’s Day and all the V-day treats!! (Hello, chocolate! As if I needed an excuse to eat more chocolate, lol) I’m kicking off my Pretty Pie Valentine’s Dessert Collection with a twist on the classic, quintessential romantic V-day food: Chocolate Covered Strawberries! <3 <3 <3 
Tastes Like Love
Is there any dessert more romantic than chocolate covered strawberries? So juicy and decadent! Deliciously sweet and tart. This pie has the elegance and romance of chocolate and strawberries presented on a thick, chewy cookie-like crust.
And it’s drizzled in even more rich creamy ganache. So much to love! And those gorgeous strawberries have me all heart eyes! I was SO excited strawberries were on sale at Aldi this week. (If you don’t shop at Aldi, you’re missing out! It’s great!) 
Easy as Pie
The best part about having dessert? When it’s quick & EASY to make. This pie is so simple to make! The hands-on time is only about 10 minutes and you’ve got a luscious dessert to impress your man 😉 (or to make for yourself, because we women need to practice more self-love. AmIright?) 
Pantry Staple Ingredients
Just 7 simple ingredients (plus salt and water) are all you need to make this pie. If you’re livin’ the Gluten-Free/Dairy-Free Life, you probably already have these items on hand:
- almond flour
- dairy-free dark chocolate (such as Enjoy Life or Aldi brand)
- coconut milk
- strawberries
- coconut oil
- sweetener of choice
If you don’t already have them, time to hop on Amazon and stock your pantry! These are key “Pretty Pie” ingredients I *never* go without. 
How to Make this Recipe Low Carb
I used regular sweeteners for this pie, but you can EASILY swap them out for sugar-free alternatives.
- For the chocolate, simply switch to monkfruit or stevia sweetened dark chocolate, such as Lakanto or Lily’s brand.
- For the maple syrup, simply use an equal amount of coconut milk with about 25 stevia drops to sweeten.
- OR Use Lakanto sugar-free maple syrup or vanilla syrup.
And there ‘ya have it. A decadent dessert with absolutely zero added sugar. I love me some low-carb goodness. 
ps Looking for more healthy chocolate desserts? I’ve got LOTS! Check out my full collection of chocolate recipes, or one of my favorites: Neapolitan Cheesecake!
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If you make this recipe, it would make my day to hear from you! Drop a comment below or tag me on Insta or Facebook! #prettypies
Chocolate Covered Strawberry Pie (Vegan & Paleo)
Ingredients
Crust
- 1 1/2 cups almond flour
- 3 Tbs coconut oil
- 1 1/2 Tbs maple syrup - (or coconut milk + stevia) to taste
- 1 Tbs ground flaxseed
- 1 Tbs water
- Pinch of pink salt
Chocolate Ganache
- 1 13.6 oz can Thai Kitchen coconut milk - solid cream only
- 3/4 cup dark chocolate, chopped - 6 oz (use Lily's for sugar-free)
- 1 1/2 Tbs maple syrup - (or coconut milk + stevia) to taste
Strawberries
- 1 cup strawberry slices - for pie filling
- 1/3 cup strawberries - for decoration
Instructions
To make the crust:
- Preheat oven to 375. Mix almond flour and salt in a large mixing bowl.
- Melt coconut oil in a glass bowl. Whisk in maple syrup, flax and water. Let stand for 2 minutes to thicken.
- Pour wet over dry and mix well.
- Press into 7" springform pan (or small pie plate) lined with parchment. (see notes)
- Bake for approximately 12 min, until lightly golden. Set aside to cool completely.
To make the chocolate ganache:
- Chop chocolate into small pieces and place in a small mixing bowl. Set aside.
- {Use a can of coconut milk that has been refrigerated overnight} Scoop out the solid white cream into a glass cup or small saucepan.
- Heat milk to a simmer (just to a gentle bubble) and pour over chocolate. Do not stir yet. Cover and let the mixture sit undisturbed for 5 minutes to melt the chocolate. Then mix and stir in sweetener to taste.
To assemble:
- Pour 1/3 of the chocolate over crust.
- Decorate with a layer of strawberry slices. Pour over all remaining chocolate (except 2-3 Tbs for drizzling). Add another layer of strawberries.
- Chill for 1-2 hours to set. Slice and drizzle with remaining chocolate or add whipped coconut cream. Enjoy!
Notes
28 Comments
Teri
Do I use a can of coconut cream or the coconut cream off the top of a can of coconut milk ? I think you mean the latter. Do you know how much of a cup that measures, if I only have a can of coconut cream ?
Emily
Either one will work!
The coconut milk cans are cheaper and then you get to use the leftover water for a smoothie. Yummy
The amount of cream is about 3/4 cup.
If you try it let me know what you think! ♥️
Alison Ronaldson
Allergic to almonds…. struggling as so many wonderful recopies include almond flour. Help?! Possible??!
Thanks
Emily
Oh no! I’m sorry. But some alternatives you can try are pumpkin seed flour, sunflower seed flour, or cashew flour. You can make these by grinding the seeds/nuts in a food processor until fine. It will alter the flavor a little, but it should work 🙂 I hope that helps! Let me know if you try it
Natalie
This cake look amazing! Perfect for Valentine’s day ♥
Emily
Thank you, Natalie! ♥️
cakespy
OMG the *texture* on this thing. It looks incredible. Love the natural flavors and ingredients featured here too!
Emily
Thank you! it’s so decadent ♥️
Leona
This is ABSOLUTELY delectable. So smooth, rich and velvety. I used a 9” springform pan, and with Emily’s suggestion I increased not only the filling by half but the crust as well; perfect!! Next time I’ll make it a day ahead because it gave the flavours a chance to mesh….wow!!!! Seriously outstanding, especially since I don’t necessarily love chocolate covered strawberries but THIS, I’ll be making again.
Thank you Emily for your creativity and especially for sharing your talent with us.
Emily
So thrilled you loved it, Leona! Yay! Wanting to make it again is a true compliment. Thank you for taking the time to comment. Totally made my day ☺️
Alison
Emillly, This looks SOOO amazing! Valentine’s Day!!! I can’t wait to try it out but I was wondering if perhaps I could use another type of flour? Such as spelt or white whole wheat? Thank You!
Emily
Thanks!!
Another flour might work, but it’s been so long since I’ve baked with wheat, I’m not sure of the ratios. You could always use a regular pie crust recipe or a shortbread cookie crust 🙂
Kylie Thompson
A big hit!! My daughter & i went strawberry picking during iso & she made this for Mothers Day. I shared it on the strawberry farm FB page it was so good. Thank you!!!
Emily
Wonderful! Thanks so much for sharing! So glad it was a hit
Laura
Wondering what the best gluten free flour alternative would be to the almond. My kids are allergic to tree nuts and I’m allergic to gluten, go figure! I have brown rice on hand as well as coconut, but I know coconut tends to be dryer.
Emily
Hmm that’s a tricky sub. Cassava flour might work, but it might need some modifications (more oil and/or liquid)
I do have a coconut flour crust. It’s no-bake (just press in the pan & chill). You would likely need to double it for this recipe.
https://prettypies.com/recipe/no-bake-chocolate-tart-vegan-gluten-free-nut-free/
Hope that helps! Let me know if you have any other questions:)
Anna
Sunflower seed flour is a perfect replacement for almond flour. If you can’t find it, you can use coconut flour at about 1/4-1/3 the amount as almond flour
Emily
Thanks for the tip! I haven’t ever used sunflower seed flour, but I imagine any nut or seed flour would work the same here.
Coconut flour is not an easy sub since it has much less fat (which is needed to taste like a normal crust) and needs a lot more liquid and binding agents to hold together, so I don’t recommend it for this recipe.
Derya
Wondering if this recipe would work with coconut flour and how the measurement would be ? 🙂 Looks so yummy
Emily
Thank you! Unfortunately it’s not a simple swap. Coconut flour is much more absorbent. But I have done a couple of coconut flour crusts before, like this one https://prettypies.com/recipe/low-carb-snickerdoodle-cheesecake-vegangf/
Let me know if you have any other questions 🙂
Alison
Emillly, This looks SOOO amazing! Valentine’s Day!!! I can’t wait to try it out but I was wondering if perhaps I could use another type of flour? Such as spelt or white whole wheat? Thank You!
Emily
Hi Alison! Sorry for the delay – just got your comment. I’m not sure about using another type of flour. It’s been so many years since I baked with wheat, but it may work!
Angela
Hi, I was wondering if theres any substitute for the flax meal? I just dont have any 🙁
Emily
Ground chia seeds. Or maybe almond butter in a pinch
Kelly
Do you know nutrition facts?
Emily
I just updated the post. This is for the recipe as written (sweetened with maple syrup and regular dark chocolate). You can plug the recipe into Cronometer.com for a quick calculation if you need to use other ingredients. Hope that helps!
Kate
Question: Would this work in a tart pan with a removeable base?
Emily
Yes that should work fine