“This Vegan Fresh Strawberry Pie offers a delightful combination of a nutty almond flour crust and juicy, sweet strawberries. The crust, made with almond flour, coconut oil, and a touch of sweetness, provides a perfect base for the luscious filling. The strawberries, sliced and nestled into the crust, are coated in a homemade glaze infused with maple syrup, lemon juice, and vanilla extract. After chilling to set the glaze, the pie emerges with a burst of fresh flavor and natural sweetness, creating a refreshing and guilt-free dessert perfect for any occasion.”
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup or agave nectar
- A pinch of salt
For the filling:
- 4-5 cups fresh strawberries, hulled and sliced
- 1/2 cup water
- 2 tablespoons cornstarch or arrowroot powder
- 1/2 cup maple syrup or agave nectar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
For the crust:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Mix almond flour, melted coconut oil, maple syrup, and a pinch of salt in a bowl until combined.
- Press the mixture into a pie dish evenly to form the crust.
- Bake the crust for 10-12 minutes until it’s lightly golden. Remove from the oven and let it cool completely.
For the filling:
- Prepare the Filling:
- Take about 1 cup of the sliced strawberries and mash them in a saucepan.
- Add water and cornstarch (or arrowroot powder) to the saucepan and mix until the cornstarch dissolves.
- Place the saucepan over medium heat and stir in maple syrup (or agave nectar), lemon juice, and vanilla extract.
- Bring the mixture to a simmer, stirring constantly until it thickens into a glaze.
- Remove from heat and let it cool for a few minutes.
- Assemble the Pie:
- Arrange the remaining sliced strawberries in the cooled pie crust.
- Pour the glaze mixture evenly over the strawberries, making sure they are well coated.
- Chill and Serve:
- Refrigerate the pie for at least 2-3 hours or until the glaze sets.
- Once chilled, slice and serve the Vegan Fresh Strawberry Pie. Optionally, you can top it with vegan whipped cream or coconut whipped cream.
Nutritional Information (Per Serving, Recipe makes 8 servings):
Crust:
- Calories: Around 200-250 calories per serving
- Total Fat: Approximately 18-20g
- Saturated Fat: Varies based on the amount of coconut oil used
- Total Carbohydrates: Around 8-10g
- Dietary Fiber: Approximately 3-4g
- Sugars: Varies based on sweetener used
Filling:
- Calories: Around 50-70 calories per serving (mainly from strawberries and sweetener)
- Total Fat: Minimal, mostly from natural sources in strawberries
- Total Carbohydrates: Around 12-15g
- Dietary Fiber: Approximately 2-3g
- Sugars: Around 8-10g from natural sugars in strawberries
Total Pie:
- Calories: Approximately 250-320 calories per serving (assuming 1/8th of the pie)
- Total Fat: Around 18-20g
- Total Carbohydrates: Around 20-25g
- Protein: Minimal, mainly from almond flour and natural sources
