Hi friends! To say I’m excited to share this easy and healthy dessert with you would be an understatement! There’s no baking involved and it’s gluten free, grain free, dairy free, egg free AND refined sugar free!! A light, refreshing cake that’s great for Spring or Summer. Here in Florida the strawberry season starts early, like right now, so I wanted to make a pie using those delicious berries and add some gut healing gelatin into the mix.
My autoimmune diseases (Yes, plural. I was recently diagnosed with my third disease.) tend to wear on me not only emotionally but physically as well. I’ve been experiencing aches and pains in my joints, very similar to arthritis, so in addition to drinking my daily cup of homemade chicken stock, I’m also trying to use more gelatin and collagen to hopefully give me some relief.
Now, when I say gelatin I’m sure most of you are thinking of those Jello boxes you find in the baking section of the grocery store, but I’m not! For this recipe you want to use unflavored gelatin such as Great Lakes, Knox or Vital Proteins (which is what I use). It has no taste and no smell so it’s perfect to use when thickening sauces or in this case, making desserts.
For this crust I used hazelnut meal. It’s a fairly strong nut flavor that I happen to enjoy and it pairs nicely with strawberries. However, almond meal, pecan or even walnut meal would all make great substitutions.
I want to briefly touch on the difference between a nut flour and nut meal. Nut flours, such as almond flour, are typically blanched and had the skins removed before being finely ground. They are much better to use when baking things such as cakes, breads and cookies. Nut meals, such as almond meal or hazelnut meal, are ground with the skins still on, which results in a coarser product. Nut meals are great to use if you’re going to do a “breaded” chicken, fish etc. or make your own crackers. Since we’re not baking this crust, I chose to use a nut meal to give it a bit of texture.
Mix the nut meal of your choosing with melted coconut oil, a little honey and a squeeze of lemon before using your fingers to press the dough into the bottom of a spring form pan. I decided on a spring form for the simple reason that I could cut the pie into beautiful pieces! A pie pan or even a baking dish will work though. For individual servings, you could use ramekins or decorative glasses. Don’t be scared to get creative!
Place the crust in the refrigerator to firm up while you work on the filling.
The filling of this pie? Cake? I honestly don’t know what to call it! Anyway, the filling is made with coconut milk, fresh strawberries, honey, vanilla extract, a little squeeze of lemon, a pinch of salt and some gelatin. Look at those ingredients! Delicious, healthy and simple, does it get much better?!
Begin by pouring 1 cup of full fat canned coconut milk into a small saucepan and sprinkle with the gelatin. You’re going to allow the gelatin to “bloom” (swell and soften) for at least 5 minutes.
While the gelatin is doing its thing, you can work on the filling. Pour the rest of the canned coconut milk into the blender along with the other ingredients. If you’d like a smooth filling, then put all the strawberries into the blender. If you’d like to see some of the strawberries in your finished product, then finely dice a cups worth of strawberries and set aside. You’ll stir these into the mix just before placing the pie in the refrigerator to set.
Blend the mixture until smooth then dissolve the gelatin over low-medium heat. Once the gelatin has dissolved and the milk is warm, you’re going to slowly pour it into the blender and continue blending until it’s well combined.
At this point, you can stir the diced strawberries into the filling and then pour the whole mixture into your pan. Cover the pan with aluminum foil or plastic wrap and chill for about 2 hours or until it sets.
The sweetness of this pie really depends on how ripe your strawberries are. The riper the berries, the sweeter the pie. If the berries you choose aren’t very sweet, you may want to consider adding a bit more honey to the filling. If you’d like, reserve a couple strawberries to garnish your pie!
Looks beautiful, doesn’t it? Hope you enjoy!
A healthy and refreshing no bake cake that uses hazelnut flour, coconut milk, unflavored gelatin, strawberries and honey! A perfect spring or summer dessert that's gluten free, grain free, dairy free, egg free and refined sugar free. Paleo and SCD!
- 2 cups hazelnut meal
- 1/4 cup melted coconut oil
- 2 Tbsp honey
- 2 tsp fresh lemon juice
- a pinch of sea salt
- 13.5 ounces canned coconut milk (1 can)
- 1/2 cup honey
- 1 Tbsp vanilla extract
- 2 Tbsp gelatin
- 2 pounds fresh strawberries, washed with stems cut off
- 1 Tbsp fresh lemon juice
- a pinch of sea salt
Place all ingredients for the crust in a small bowl and use a spoon or fork to combine.
Use your fingers to evenly press the dough into the bottom of a 9" spring form pan. Place the pan in the refrigerator for at at least 15 minutes to get firm.
Pour 1 cup of coconut milk into a small saucepan and sprinkle the gelatin on top. Set aside to allow to "bloom".
Finely dice 5 or 6 strawberries, should be about 1 cup of diced strawberries, and set aside. Reserve a few strawberries to use as a garnish.
Put the remaining strawberries in a blender along with the honey, vanilla, lemon juice and salt. Blend until smooth.
Set the saucepan with the gelatin over low-medium heat and whisk until the gelatin has dissolved and the milk is warmed. Slowly add the coconut milk to the blender with the filling. Blend until well combined.
Stir in the diced strawberries. Pour the filling into the spring form pan with the crust. Cover pan with plastic wrap or aluminum foil and allow to chill for 2 hours or until the filling has set. The pie is ready when the filling doesn't jiggle.
Run a sharp, thin knife between the pie filling and pan to loosen the edges before removing the ring of the spring form pan.
Garnish with strawberries and serve cold. Keep covered in the refrigerator.
Almond, pecan or walnut meal would all work for the crust.
Use unflavored gelatin for the filling.
If the strawberries used are not ripe, add an addition 1/4 cup of honey (making it 3/4 cup total).
You can make these in individual ramekins or decorative glasses if you prefer to make in something other than a pie/cake pan.
* The calories calculated in this recipe are just an estimate.
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