I picked two strawberries from the garden a few days ago, and the market is overflowing with first berries of the season…Summer is finally here! Woohoo! I love summers because they normally mean lots of hikes with the dog, working out, and just enjoying being outside.
Things are a little crazy here in Monterey. I’ll have big news in a few weeks, so stay posted! I figured I could take a break from the chaos for a little bit and share this delicious recipe with you.
Do you love fruit pizza? Then this recipe is for you.
Normally, fruit pizza involves sugar cookie dough, pressed into a pie pan, baked, and topped with cream cheese, whipped cream, and fruit. Sounds divine, right? Well it is, and I love it so I decided to make a version that is healthier.
- No artificial sweeteners
- No dairy (if you’re into that. I’m not, but I know many friends who have sensitivities)
- All real food ingredients
- And STILL delicious!
I got the idea for whipped coconut cream from this post on Shutterbean. I tried it with a can of coconut milk, putting it in the fridge overnight, but the brand I used never separated. So then I got a can of coconut cream at Trader Joe’s, and it worked perfectly! I made it in my Vitamix.
If the recipe for the crust looks familiar, that’s because I basically used the same recipe from these tea shortbread cookies, minus the tea. This actually makes a really good base crust for a dessert, and it holds together well.
This pie holds up well in the fridge for a few days, which means you can prepare it ahead of time and take it to your next potluck or barbecue!
- ½ cup coconut oil
- ¼ cup honey or pure maple syrup
- 1 cup white whole wheat flour
- ½ teaspoon fine sea salt
- pinch of baking soda
- 1 can coconut cream-chilled in the fridge overnight (I get it at Trader Joes)
- 1 tablespoon honey or pure maple syrup, more or less to taste
- assorted fruit
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, mix the coconut oil, and honey together.
- Add the flour, salt, and baking soda. Mix well. Dough will be crumbly. *See Note*
- Thoroughly grease a pie pan with coconut oil.
- Press dough into pie pan in an even layer.
- Bake for about 35 minutes, until outside edges are brown but still soft in the middle.
- Allow to cool about 10 minutes, then remove from the pan and let it cool the rest of the way.
- beat chilled coconut cream until stiff peaks form, just like you would for regular whipped cream
- spread whipped coconut cream onto the crust and top with your favorite fruit
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