Paleo Strawberry Pie, A Vegan Dessert © 2013 . All rights reserved.

Paleo Strawberry Pie, A Vegan Dessert

This Paleo Strawberry Pie is made with fresh strawberries, vanilla, and lemon juice, sweetened with maple syrup, with a walnut, pecan, Medjool date, and sea salt crust. This pie is fresh and delicious and totally worth the effort! There really aren’t too many tricks – just pay close attention to the strawberry glaze as it is on the oven. You don’t want it to clump, so stir it a lot and watch it the entire time it is on the heat. It won’t take long, maybe 5-7 minutes, depending on your appliance. Also, the topping can be diced or sliced and arranged – won’t make a difference to the flavor or texture, so have fun with it!

This one is going to be short, because I have a company party that we’re going to for the 4th AND I have more recipes that will come later today. I know, lots to do for the big Fourth of July Celebrations! I can’t wait to see if it will be nice or not! Pray with me that the weather holds and the sun comes out!

Recipe: Paleo Strawberry Pie


  • 1 cup raw Walnuts
  • ½ cup raw Pecans
  • 8 Medjool Dates
  • ¼ cup Maple Syrup
  • ¼ tsp Coarse Sea Salt
  • Coconut Oil
  • 3 cups Strawberries
  • 1 Tbsp Arrowroot Powder
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. For the Crust: Food-process the walnuts, pecans, medjool dates, 2 tablespoons of maple syrup, and coarse sea salt. If you don’t have a food processor, then crush the nuts, mince the dates, and combine all with the remaining crust ingredients.
  3. Press the crust mixture into a greased (with coconut oil) 8” or 9” spring form pan, or 3 individual 3” pie pans. We like to use a spring form pan, because it makes removing the pie easier, but it isn’t imperative. Poke the crust with a fork several times and bake, uncovered, for 12-15 minutes. Watch it at the end, so it doesn’t burn. Remove the crust from the heat, and once cool enough to touch, gently press down on the bottom part of the crust, so it really sticks together nicely as it cools.
  4. For the Filling: While the crust is baking and cooling, chop the strawberries, removing the stems and hulls. Toss 2 cups of the fruit with the arrowroot until coated, then add the vanilla extract, lemon juice and remaining maple syrup in a saucepan.
  5. Heat the strawberry mixture over medium-low heat (~4), watching and stirring frequently. The arrowroot will eventually thicken up to the point where it looks like glaze or a thin jam. Once you reach this consistency, take the strawberries off the heat.
  6. Pour the strawberry mixture into the pie pan (or pans) and top the pie with the remaining diced strawberries. Refrigerate and serve.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Makes 8” Pie

Looking for something a little more red, white and blue? Try our Paleo Berry Trifle or our Paleo Red White and Blue Fruit Pizza!

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