Serves 8-10
This incredibly delicious, gluten and dairy-free pie is another winner from my new Sweet Laurel cookbook. It’s the perfect pie that highlights any peak-season fruit. Sweetened with maple syrup, adding just the right amount of sweetness, while healthy fats in the almond flour and coconut oil keep the crust tender. A wonderful low-maintenance dessert to make and enjoy on long summer nights!
Ingredients:
2 13.5 ounce cans full-fat coconut milk, stored at least overnight in the refrigerator
4 tbsp. maple syrup
1 tbsp. vanilla extract
2 tbsp. coconut oil, plus more for greasing the pan
2 cups plus 2 tbsp. almond flour
1/4 tsp. Himalayan pink salt (or sub sea salt)
1 large egg
½ cup mini dark chocolate chips (optional if not dairy-free)
Strawberries, blueberries, raspberries
Preparation:
Preheat oven to 350 degrees. Generously grease a 9-inch tart pan with coconut oil.
In a food processor, pulse the flour and salt until combined. Add the coconut oil, 1 tbsp. of maple syrup and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10-12 minutes, until light golden brown.
While crust is baking, open cans of cold coconut milk; the solid cream will have risen to the top. Spoon it into a glass or metal bowl and beat with mixer on high until thickens. Add 1-2 teaspoons of the liquid and continue to beat until peaks form. Slowly fold in 3 tablespoons of maple syrup and the vanilla extract. Cover and refrigerate until ready to use.
Remove crust from oven and allow to cool completely. Fill the crust with the coconut whipped cream and top with strawberries, raspberries, blueberries.
Sprinkle chocolate chips if desired.
Slice, serve enjoy!
Leftovers can be stored in the refrigerator for up to a week.