Ingredients
Equipment
Method
- Process the almonds, pecans, chia seeds and salt until finely ground. Add the dates and 1/2 teaspoon vanilla and process until the mixture holds together when pressed. Press firmly into the bottom and sides of a 9-inch tart pan. Place in the freezer while making the filling.
- Measure 1 cup thick chilled coconut cream solids, leaving any watery liquid behind. Blend with the maple syrup, lemon juice, 1 teaspoon vanilla and 2 cups strawberries until smooth.
- Pour the filling into the crust and smooth the top. Cover without touching the filling and freeze for at least 6 hours, preferably overnight, until firm throughout.
- Let the pie stand briefly at room temperature until a knife can cut it cleanly, checking after 10–15 minutes. Add the 1/2 cup sliced strawberries and optional mint just before serving. Return the remaining pie to the freezer.
Nutrition
Notes
Coconut cream: Chill a 13.5-ounce can of full-fat coconut cream overnight before starting. Measure 1 cup of the thick solids; the yield varies by brand, so have a second chilled can available if needed. Save the watery liquid for another use.
Setting: This fruit-filled pie is served as a frozen dessert. Refrigeration alone may leave the filling too soft to slice. Freezing and softening times vary with freezer temperature and filling depth; use firmness as the guide.
Options: A handful of raspberries or 1 teaspoon beet powder can be blended into the filling. Cashews can replace pecans in the crust; agave can replace maple syrup. Serve with coconut whipped cream or vegan dark chocolate sauce if desired. Keep covered in the freezer and add the fresh garnish when serving.
Nutrition: Estimates are for one of eight slices, including the measured strawberry garnish. Optional mint and serving accompaniments are excluded. Coconut cream thickness and brands vary, so the values are approximate.
