631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976
631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976

Strawberry Chocolate Coconut Pie

This pie tastes like decadence. The best part is this pie is rich in anti-oxidants, vitamins and minerals as well as healthy fats for your brain. Though not low in calories, this pie is dense with nutrients and will fulfill your desire for sweet without killing your blood sugar balance. The strawberries can be replaced by any fruit. I like to make this pie in season. Strawberries or cherries in June, blueberries or raspberries in July, blackberries or peaches in August

Life is to be lived. Food is to be loved. Indulge sometimes- just do it wisely.

Serves 8-10

serve with Anita’s Coconut Yogurt or Coconut Collaborative plain non-dairy yogurt



Walnuts – Raw, 1/2 cup

Almonds – Raw, 1/2 cup

Dates – pitted, 1 cup

Raw cacao- 1 tablespoon

Himalaya salt- ½ teaspoon


Cashews – Raw, 2 cups

Full fat coconut milk- 1 can

Coconut butter- 1 tablespoon

Lemon juice – fresh squeezed, 1/2 cup

Maple syrup – 1/2 cup

Lemon zest – 1 tablespoons

Coconut oil – unrefined, 1 cup

Himalaya salt – a pinch

Strawberries- 3/4 cup


Strawberries- ¾ cup

Basil- 1 teaspoon chopped

Maple syrup- 1 tablespoon

Lemon juice- juice from ½ lemon

Himalaya salt- pinch


For the crust:

Blend the dates, cacao, salt and the nuts together in a high-speed blender. Pulse it so that it gets sticky but not totally pureed. It should have a doughy, malleable consistency.

Press it evenly onto to bottom of the springform pan.

For filling:

Put all but the coconut oil into a high-speed blender.

Blend until completely smooth and creamy. It should take about 5 minutes.

Melt the oil on the stove and then incorporate that into the mixture.

Pour over the crust and refrigerate for @4 hours or until firm. To expedite you can put it in the freezer for 1 hour.

For the sauce:

Cook the remaining ¾ cup strawberries on the stove with 1 teaspoon chopped basil, 1 tablespoon maple syrup, a pinch of salt and the juice of ½ lemon. Cook until thick and strawberries are mushed and soft.

Pour strawberry sauce over the top of the cheesecake and let set for 4 hours.

Serve with coconut yogurt.

Live richly.

By Tapp Francke Ingolia


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