Prep 20

Total time 1 hour



  • 1 cup almond flour
  • ½ cup coconut sugar
  • ¼ tsp salt
  • ¼ cup raw cacao
  • ¼ melted coconut oil
  •  1 tsp flax oil
  • 2 tbsp maple syrup


  • 1- 8 oz. can full fat coconut cream
  • ½ pint fresh raspberries
  • 3/4 cup melted raw dark chocolate


  • 6 large strawberries
  • 1 tsp maple syrup


Mix crust ingredients in a bowl, using the back of a fork incorporate all the oil until you have the texture of wet sand. Press into a pie or tart dish and bake at 350°F for 15 minutes. Let cool completely before putting in the whipped topping.

Whip together filling ingredients in a mixer or with whisk until all lumps are smoothed and place in refrigerator for 20 twenty minutes. Add to crust and smooth out with spatula. -note the raspberries will leave somewhat of a texture

Slice the strawberries into thin slices and mix with the syrup and shingle them in circles on top of the pie.

Refrigerate for 30 minutes before slicing