Oh, this recipe is dangerous for me! The first time I made it, I ate the whole pie in under 3 days, all by myself. 🙂 It is super easy, and tastes really great. The last time I made it I didn’t have the nuts for the filling, and it wasn’t as good. I like the little bit of crunch they provide. My taste buds have changed though, I realize now! I think this is very sweet, but those around me with a sweet tooth think….not so much. Either way, I love it, and I think it is a great idea for these hot summer days.
It is gluten and dairy free, and for those on a less restrictive diet, you could add a dollop of whipped cream and a drizzle of chocolate sauce on top to “sweeten” it even more (if it really needs it!). The next time I make it I will probably just leave out the crust that I did. You really don’t need a crust with this!
I had to modify the recipe for me, as I’m not doing some of the ingredients yet. Here is the original recipe:
And this is what I did:
- 1/8 cup melted butter
- 1/3-1/2 cup almond flour
- 2 cups fresh strawberries
- 1 cup raw nuts, I used 1/2 pecans and 1/2 almonds
- 2 tablespoons vanilla extract
- 1/2 cup honey
- 1 pinch of salt
- 1 cup coconut oil, melted
For the crust, melt the butter in a pie plate. Add the almond flour until it is not too wet and can spread around the bottom of the pan evenly. For the filling, place all ingredients in a blender and blend until it is smooth and creamy. Pour the filling slowly over the crust, and refrigerate for 2-3 hours.
This is such a wonderful dessert for me because I love strawberries, and it is so quick and easy to make. Enjoy!