A creamy, dreamy treat with rich coconut milk as the base and sweet strawberry swirls throughout. This gluten-free, soy-free, and dairy-free ice cream is easy to make and perfect for hot days or late-night cravings.
PREP TIME
15 minutes (plus 4–6 hours or overnight freezing time)
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A creamy, dreamy, and wholesome plant-based cheesecake alternative topped with a rainbow of fresh fruits. This dessert skips the oven but delivers all the indulgence—perfect for celebrations or summer gatherings.
Raw Mini Strawberry Pies with Hemp Hearts (Gluten-Free, Dairy-Free, Soy-Free)
Directions
Step 1
Prepare the crust:
In a food processor, combine the almonds, dates, shredded coconut, hemp hearts, melted coconut oil, and a pinch of sea salt. Pulse until the mixture is sticky and well combined. Press the mixture evenly into the bottom of mini tart pans or silicone molds to form the crust. Set aside.
Step 2
Make the filling:
In a blender or food processor, combine the fresh strawberries, coconut cream, maple syrup (or honey), vanilla extract, and 2 tablespoons of hemp hearts. Blend until smooth and creamy.
Step 3
Assemble the pies:
Spoon the strawberry filling into the prepared crusts, smoothing the tops with a spatula. Place the pies in the freezer and chill for at least 2 hours or until firm.
Step 4
Top with fresh strawberries:
Once the pies are set, remove them from the molds and top each one with sliced fresh strawberries. Sprinkle a few additional hemp hearts on top for garnish.
Step 5
Serve:
Serve immediately or store the mini pies in the refrigerator for up to 3 days. Enjoy this fresh and nutrient-packed dessert!