This recipe is super easy, deliciously creamy, and just happens to be gluten-free, dairy-free, and completely plant-based!
April 07, 2020
Strawberry Coconut Nicecream Pie
This recipe is super easy, deliciously creamy, and just happens to be gluten-free, dairy-free, and completely plant-based!
Ingredients:
Coconut Crust:
2 cups unsweetened shredded coconut
2 tablespoons coconut oil
1/4 cup coconut sugar
1 chia egg
Strawberry Filling:
2 pints of Strawberry Banana Nicecream
Coconut Crust:
2 cups unsweetened shredded coconut
2 tablespoons coconut oil
1/4 cup coconut sugar
1 chia egg
Strawberry Filling:
2 pints of Strawberry Banana Nicecream
Directions:
1. Grease a 9″ pie pan with a little coconut oil. Preheat your oven to 325 degrees.
2. Add the coconut, coconut oil, sugar, and chia egg to your food processor. Process on high for 1 minute.
3. Transfer the coconut to the greased pie pan and press into the bottom and up the sides. Bake for 15-20 minutes, or until the crust is light brown. Remove from the oven and set aside to cool.
4. Let Strawberry Banana Nicecream soften, then scoop on top of cooled crust and spread evenly.
5. Place the pie into your freezer uncovered, and let it set for at least 2 hours.
6. Serve the pie with some shredded coconut and fresh sliced strawberries over the top.
1. Grease a 9″ pie pan with a little coconut oil. Preheat your oven to 325 degrees.
2. Add the coconut, coconut oil, sugar, and chia egg to your food processor. Process on high for 1 minute.
3. Transfer the coconut to the greased pie pan and press into the bottom and up the sides. Bake for 15-20 minutes, or until the crust is light brown. Remove from the oven and set aside to cool.
4. Let Strawberry Banana Nicecream soften, then scoop on top of cooled crust and spread evenly.
5. Place the pie into your freezer uncovered, and let it set for at least 2 hours.
6. Serve the pie with some shredded coconut and fresh sliced strawberries over the top.