Red, White and Blue Coconut Berry Pie

June 30, 2013

A vegan, gluten free and paleo berry pie that is perfect for Fourth of July or any summer celebration.

Ingredients for crust:
1 cup raw walnuts, halves and pieces (any nut works)
1 cup unsweetened finely shredded coconut (if you’re not a coconut fan, you can use another 1/2-1 cup of walnuts)
10 medjool dates, pitted

Ingredients for filling:
1 (14 oz) can coconut milk, full fat {Using full fat coconut milk is a MUST. I used Trader Joe’s coconut cream.}
1 cup diced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tsp lemon zest
3 tbsp fresh lemon juice
1/8 cup xylitol {or other sugar substitute} 1-2 tbsp honey or maple syrup would also work {adding a sweetener is totally optional, I actually don’t think it makes that much difference and isn’t really needed} {do not add, if making paleo}

Instructions: 1. Refrigerate coconut milk overnight. *This is crucial!* Chill your mixing bowl and beaters in the freezer. 2. Preheat oven to 350 degrees. Process walnuts and coconut in the food processor...
See the full directions on my site

Nutritions

Calories
391

Sodium
49mg
2% DV

Fat
17g
26% DV

Protein
18g
36% DV

Carbs
36g
12% DV

Fiber
6g
26% DV