Chocolate Covered Strawberry Pie (Vegan & Paleo) PrettyPies.com
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5 from 2 votes

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

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.
Thai Kitchen Coconut Milk
Almond Flour
85% Dark Chocolate from Aldi
Nutiva Coconut Oil
To store: keep refrigerated for about 3-5 days. Do not freeze or the strawberries will turn mushy when thawed.