If you love perfectly sun-ripened strawberries, allow us to share with you a no-bake, paleo strawberry mousse pie that’s a healthier dessert than anything you’ll buy at the store. Fresh, simple ingredients create this creamy whipped pie dessert that’s so easy to make!
Bright red, deliciously sweet strawberries are a favorite from childhood. They’re lovely to look at and when you find some at the height of their ripeness (they should really smell like strawberries!), your tastebuds are always happy. And now is the time to indulge because strawberry season runs from early spring to early summer.
Although strawberries can be found year round in most supermarkets, the quality is never going to be as good as when they’re in season. You’ve probably eaten your fair share of rather tasteless strawberries that are more white than red on the inside during the winter months. But when you bite into an incredibly juicy and naturally sweet strawberry that’s ripened in the sun and red through and through… you’ve hit food gold.
Strawberries typify the physical beauty and amazing flavor that nature can bring to your table- deep red, natural sweetness, a bit tart, and exceptionally juicy. And they’re incredibly healthy too! High in vitamin C, manganese, fiber, along with some iodine and folate, these red gems are a great nutrient dense dessert option. They are considered a low glycemic fruit which is great if you’re trying to reduce blood sugar spikes.
However, as with most vitamin C-rich foods, if you’re prone to developing kidney stones, be careful of strawberry consumption since they do contain a high concentration of oxalic acid (also present in other foods such as spinach).
Paleo Strawberry Mousse Pie
Our Paleo Strawberry Mousse Pie was an inspired by a combination of two recipes you can find here at Gluten Free School. The inner pie comes from our paleo whipped fruit mousse recipe (however, this recipes has more added coconut oil for structure) and the no-bake pie crust came from our Chocolate Truffle Pudding Pie. The contrast between soft fruit mousse and crunchy crust is the ultimate satisfying summer treat.
Made from all real whole ingredients including coconut oil, coconut butter (Please note that coconut butter is not the same as coconut oil because it contains both coconut flesh AND oil), coconut flakes, sliced almonds, and of course, crushed strawberries, the Paleo Strawberry Mousse Pie is guilt free. Plus it’s paleo, vegan, and doesn’t have any added refined sugar. Oh how we love a dessert that’s actually GOOD for you! We’ve also added an alternative way to prepare this dessert that uses individual cute fruit mousse cups! Check out the recipe below!
A Word to the Wise on Strawberries and Pesticide Content
Strawberries are on the Dirty Dozen list and have tested positive by the Environmental Working Group (EWG) for 13 different pesticide residues total! If you’re trying to reduce your exposure to conventional pesticides, but can’t afford to go 100% organic, strawberries are one of the foods that should be purchased organic whenever possible. Remember that organic produce can still have chemical pesticides on them, so always wash your organic produce thoroughly.
You can also grow your own strawberries at home which would give you more control over pesticide residue. Various varieties can be purchased at most home improvement and gardening centers. They grow well in both pots and in a garden. Just make sure that if you plant strawberries in a garden to keep them contained. They can overtake a garden otherwise. Jennifer (founder here at GFS) has found that it’s best to plant them in planters or a boxed in area so that they don’t crowd out other plants. For more tips on gardening, CLICK HERE to check out our gardening guide!
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Paleo Strawberry Mousse Pie
Ingredients
- 1 cup lightly toasted coconut flakes
- 1 cup sliced almonds
- 2 tbsp Coconut oil, softened/melted
- 1/2 cup sunflower seed butter
- 1 tsp pue vanilla vanilla extract (alcohol free)
- 1 tsp Ground Cinnamon
- 1 tbsp pure maple syrup
- 2 cups Strawberries
- 2 tbsp coconut butter, softened
- 1/2 tsp vanilla (alcohol free)
- 4 tbsp Coconut oil, softened/melted
- 1 pinch sea salt
- 2 cups sliced strawberries for layering (up to 2 cups, may require less depending on size of the pan).
Instructions
- Combine all crust ingredients into a food processor and pulse until everything is well combined, but still with some texture to it. You want to be able to see the coconut and sliced almonds. This will add a nice crunchy contrast to the fruit mousse.
- Once everything is well combined, use a spatula to spread the mixture evenly into a 6 inch or 7 inch pie pan or springform pan (the latter is suggested). If there is mixture leftover, save it for future use.
- Place the crust into the fridge to chill while you make the filling. The coconut oil in the crust will help it to "set" and keep its shape while chilled.
- Rinse out the food processor after making the crust. Combine all mousse ingredients into the processor and processes until well combined, but with some fruit texture still visible. It should look slightly whipped.
- Remove the crust from the fridge. Slowly scoop and spread roughly half of the strawberry mousse into the pie pan or springform pan and even it out.
- Slice strawberries and arrange them on top of the mousse creating a new layer.
- After creating the fresh strawberry layer, scoop the rest of the mousse on top and even it out. Top this layer with another layer of fresh strawberries, or make your own design with strawberries around the edges (as shown in the picture) for a pretty presentation.
- Place the pie into the fridge to chill and "set" for at least one hour. It should be completely set in most fridges by the two hour mark. Check the "setting" and firmness of the pie by gently pressing on the top. If the give is too much, let it chill further until it is firm to the touch but not rock hard. *Serve this pie chilled, (the coconut oil will melt if it's left out too long and the pie will lose its shape so it must be kept chilled, or it can also be frozen for an even more summer-y treat!)
- Prepare the crust and mousse as noted before, except use individual ramekins for each serving. Place the crust in the bottom of the ramekin, cover with mousse, place a few sliced strawberries, and top it off with more mousse. Place in the fridge to chill until firm to the touch and serve chilled.
Recipe Notes
The crust is adapted from Sunbutter Drops recipe posted by Laura Pappas.