Its spring again at last! Most years I feel like winter drags on and the start of spring feels like it will never arrive. However, this year winter flew by as I adjusted to life as a mom and recovered from pregnancy and birth. It feels like Christmas has just morphed right into Easter! Nevertheless, I am thrilled for warm weather and even more thrilled for spring and summer fruits and veggies. One of the ways I always like to welcome spring is to come up with a new Strawberry recipe, since Strawberries are one of the first fruits of the season. In past years I have made jam, mini shortcakes and cookies so this year I decided to make a pie!

A long time ago I remember watching a movie, I can’t remember what it was called now, in which a woman makes a strawberry chocolate pie. I remember wanting so badly to bake such an amazing pie myself. I made a conventional one once in my pre-paleo days and it did not disappoint. So, as I pondered what strawberry recipe to make this year that memory came to me and I knew just what I had to do!

Cocoa is one of my successful reintroductions so I made this with chocolate but it can be easily made with carob and it will be just as tasty of a treat and will be totally AIP compliant.

Chocolate Strawberry Pie (AIP/Paleo)

Ingredients: 

Crust:

1 Cup Tigernut Flour

6 TBS Coconut Oil, melted

4 TBS cocoa powder/carob powder for AIP

1 pint strawberries, trimmed and halved

Filling:

1 15oz can of full fat coconut milk

1/4 cup of maple syrup

2 TBS vanilla extract, alcohol free

1/2 cup of coconut manna, melted

1/2 cup of cocoa powder/carob powder for AIP

pinch of sea salt

1 TBS Gelatin

Directions: 

In a food processor, combine your tigernut flour, coconut oil, and cocoa or carob powder and pulse until well blended. Press the mixture into a 9 inch pie plate. Freeze for 30 minutes or until hard. Lay your strawberries cut side down, covering the pie crust and set aside. In your food processor, combine your coconut milk, maple syrup, vanilla extract, sea salt, melted coconut manna and cocoa or carob powder. Blend until fully mixed. While the food processor is running slowly sprinkle in your gelatin and allow it to blend for a few more seconds. Spoon your filling into the pie plate so that the strawberries are covered and the top is smooth. Refrigerate for about 2 hours or until it is set. Top with coconut cream, strawberries or grated chocolate. Store in the fridge. Enjoy!