No bake mini strawberry pies – Gluten free + Vegan
Ladies and gentlemen, I present to you these amazing no bake mini strawberry pies, no bake mini strawberry pies – Gluten free + Vegan. They are just plain sensational. Perfect as a dessert treat for father’s day.
As mentioned before, I have been trying to avoid using the oven for baking lately. Since the weather is warm already I really don’t feel like using the oven, and after my brand new central air broke twice in the past 3 weeks, well, I think leaving the oven off to prevent from my house to get even warmer sounds like a good idea.
To make these no bake mini strawberry pies I used my mini tart pans that I haven’t used in for ever. The recipe actually makes 4 tarts so plenty to go around for a family of 4.
To sweetened the strawberry pies I used Truvía® Spoonable, which is a convenient, zero-calorie way to sweeten anything. You can use between 1 to 2 tablespoons depending how sweet you want the filling. It is the equivalent of 1/4 cup to 1/3 cup of regular sweetener but you can learn more by visiting Truvia®.
On another note, we are actually off for Spain today and I can’t tell you enough how excited I am. I will still blog and post recipes while there, but the frequency want be as much. I am sure I am going to have a busy time visiting friends and family and eating my way through that. So excited…
Well, I leave you with this sensational no bake mini strawberry pies that I hope you get to try soon. They are truly sensational and easy to make to say the least. No bake, gluten-free and vegan. I think the perfect dessert for fathers day!
No bake mini strawberry pies - Gluten free + Vegan
Miryam's original recipe
Yield: 4-5 mini tarts
Total Time: 25 minutes
- 3 tbs coconut oil
- 3 tbs cocoa powder
- 2 cups rolled oats, gluten free
- 1/2 cup dates
- 1/4 cup water
- 14 oz coconut cream
- 1/4 cup strawberry preserves
- 1-2 tbs Truvia spoonable, or 3 tbs maple syrup
- 1 lb fresh strawberries, sliced
- 1/4 cup chocolate chips, vegan
- 1 tbs coconut oil
For the crust, in a food processor add all the crust ingredients and pulse until the mixture comes together. Divide the mixture onto 4-5 mini tarts and press down all the way to the edges and up the side of the molds.
For the filling, in a medium mixing bowl add the ingredients and combine. I do this with a wire whisk. Pour the filling over the prepared mini tarts and place in the freezer for about 1 hour.
For the topping, in a safe microwave dish place the chocolate chips and coconut oil and melt in the microwave at 30 seconds intervals stirring in between.
Take the mini pies out of the freezer and arrange the sliced strawberries over the pies. Drizzle with the melted chocolate.
Keep in the fridge until ready to serve.
These are so beautiful! Sharing with my mother-in-law, who is celiac and dearly misses pie!
This sounds SO good – I LOVE The crust idea – using dates is the perfect idea to make no-bake crust actually stick!
Thanks for sharing, I can’t wait to try!
They look fabulous!
Can I use any natural sugar other than Truvia-like coconut palm sugar or???
Thank you, can’t wait to try these.
Yes you may :-)
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Thank you and good luck.
I love how the crust came out, but i dint feel you gave enough direction to the filling. Coconut cream is really challenging! You make it seem like it just happens or comes prepared somewhere. How is yours thick and solid!? Also you say to throw all the indregirnts into a bowl… Ok, so the strawberry preserves are red and my soupy cream is pink! How is yours bright white?? I think you should rlaborate a lot more and it takes linger than 25 mins.
Oh no. Sorry that yours didn’t turn out that good. I used coconut cream from a can, which is pretty thick. I get it at trader Joe’s. Depending on the strawberry preserves type more or less you should obtain a pinkish color. I added a bit less on mine though that is why is more white. I will surely update the instructions to reflect more detail. Thanks for stopping by.
My emsil had an error in it, im reposting to correct that error. Thank you :)