This incredibly delicious, gluten and dairy-free pie is another winner from my new Sweet Laurel cookbook. It’s the perfect pie that highlights any peak-season fruit. Sweetened with maple syrup, adding just the right amount of sweetness, while healthy fats in the almond flour and coconut oil keep the crust tender. A wonderful low-maintenance dessert to make and enjoy on long summer nights!
- 2 13.5 ounce cans full-fat coconut milk, stored at least overnight in the refrigerator
- 4 tbsp. maple syrup
- 1 tbsp. vanilla extract
- 2 tbsp. coconut oil, plus more for greasing the pan
- 2 cups plus 2 tbsp. almond flour
- 1/4 tsp. Himalayan pink salt (or sub sea salt)
- 1 large egg
- ½ cup mini dark chocolate chips (optional if not dairy-free)
- Preheat oven to 350 degrees. Generously grease a 9-inch tart pan with coconut oil.
- In a food processor, pulse the flour and salt until combined. Add the coconut oil, 1 tbsp. of maple syrup and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10-12 minutes, until light golden brown.
- While crust is baking, open cans of cold coconut milk; the solid cream will have risen to the top. Spoon it into a glass or metal bowl and beat with mixer on high until thickens. Add 1-2 teaspoons of the liquid and continue to beat until peaks form. Slowly fold in 3 tablespoons of maple syrup and the vanilla extract. Cover and refrigerate until ready to use.
- Remove crust from oven and allow to cool completely. Fill the crust with the coconut whipped cream and top with strawberries, raspberries, blueberries.
- Sprinkle chocolate chips if desired.
- Slice, serve enjoy!
- Leftovers can be stored in the refrigerator for up to a week.