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Nutrition Facts
Coconut Berry Pie (a healthy treat for Fourth of July celebrations)
Amount Per Serving (1 g)
Calories 215 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Saturated Fat 3.5g22%
Carbohydrates 25.6g9%
Fiber 4.1g17%
Sugar 20.6g23%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 slices
Coconut Berry Pie (a healthy treat for Fourth of July celebrations)
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
  • 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 for about 20 seconds. Transfer to a small bowl and pulse pitted dates in the food processor for about 20 seconds. Add nut/coconut mixture into the food processor with dates and process for an additional 20 seconds. Transfer mixture to a 9-inch pie plate and firmly press the crumbly date mixture into the plate using your fingers. Bake crust at 350 degrees for 8-10 mins. Once crust has baked, allow it to cool completely before pouring the filling in. I cool mine in the freezer or fridge.
  3. While the crust is baking, combine berries with xylitol or sugar substitute or honey (if using), lemon zest and lemon juice in a medium bowl.
  4. After crust has cooled, take coconut milk out of the fridge and flip it over {this allows for all of the liquid to be at the top of the can and you can easily discard of it}. Discard of liquid (you may want to use this liquid in smoothies) and scoop out the hardened milk into your chilled mixing bowl. Use your chilled beaters to whip the coconut milk until it is fluffy, for a minute or two.
  5. Gently add berries to whipped coconut milk and stir to combine. Pour mixture into crust and freeze for about 2 hours to get everything good and set. After the initial 2 hours of freezing, the pie can be stored in the fridge until right before you're ready to serve. The pie will keep well in the fridge for at least 3 days....that's how long mine lasted without being eaten. I think it would be fine for about a week, though.
Author: Kim Lee

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