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)

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

Chocolate Covered Strawberry Pie (Vegan, Paleo) PrettyPies.com

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!)

Chocolate Covered Strawberry Pie (Vegan & Paleo) PrettyPies.com

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 us women need to practice more self-love. AmIright?)

Chocolate Covered Strawberry Pie (Vegan & Paleo) PrettyPies.com

Keep Your Pantry Stocked

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.

Chocolate Covered Strawberry Pie (Vegan & Paleo) PrettyPies.com

Low Carb? I gotcha covered.

I used regular sweeteners for this pie, but you can EASILY swap them out for sugar-free alternatives.

  • For the chocolate, simply switch to stevia sweetened dark chocolate, such as Lily’s brand.
  • For the maple syrup, simply use an equal amount of coconut milk with about 25 stevia drops to sweeten.

And there ‘ya have it. A decadent dessert with absolutely zero added sugar. I love me some low-carb goodness.

Chocolate Covered Strawberry Pie (Vegan & Paleo) PrettyPies.com

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!

Click image below to save this recipe on Pinterest

Chocolate Covered Strawberry Pie! An elegant dessert bursting with juicy berries in decadent chocolate ganache-- free from gluten, grains, dairy, & eggs. (#Vegan and #Paleo with a #lowcarb option) - PrettyPies.com

Decadent Chocolate Covered Strawberry Pie! An elegant dessert bursting with juicy berries in decadent chocolate ganache– free from gluten, grains, dairy, & eggs. (#Vegan and #Paleo with a #lowcarb option) – PrettyPies.com

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)

A twist on the classic Valentine's dessert wrapped up in a rich (gluten & dairy-free) PIE. What's not to love?
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 8 slices

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

What I used:
I used a small 7" springform/cheesecake pan. For a standard size pan (9") I would increase the filling by 50-100% so the pie is not flat.
85% Dark Chocolate from Aldi
To store: keep refrigerated for about 3-5 days. Do not freeze or the strawberries will turn mushy when thawed.

14 comments

  1. Teri says:

    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 says:

      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! ♥️

  2. Leona says:

    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 says:

      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 ☺️

  3. Laura says:

    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.

    • Anna says:

      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 says:

        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.

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