No Bake Strawberry Cream Pie Bites

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Servings: 15

Prep Time: 00:20

Cook Time: 03:00

Main Ingredients


1/2 cup almonds

4 Large medjool dates, pitted and soaked for minutes

1/4 tsp salt


1 cup cashews

2 tbsp lemon juice

2 tbsp melted coconut oil

1/2 cup full fat coconut cream (trader joe's version works great)

1 cup organic strawberries, sliced

3 tbsp maple syrup

1 tbsp fresh basil leaves, chopped (optional but recommended!)


1Using 1 tbsp (or less) of coconut oil, grease 15 mini muffin cups. If you don't have a mini muffin tray, a regular muffin tray will do but the result will be much bigger pies and they will likely need to freeze longer.

2In a food processor, process almonds to form a crumbly meal. Add the pitted dates and salt and continue to process for about 2 minutes until a dough forms.

3Using a small spoon and your fingers, scoop about 1 teaspoon of the crust mixture into each muffin cup and press down to compact it.

4In a high powered blender, blend the filling ingredients (except for the basil), until smooth and creamy. Stir in the basil if you're using it.

5Using another small spoon, scoop the filling mixture onto the crust of each muffin cup. Top with a small piece of strawberry if desired.

6Freeze for 3 hours until firm. To remove the bites from the tin, gently slide a sharp knife down the edge and they should pop right out!

7Keep cold until you are ready to serve. If left out in direct sunlight or a warm environment, they will start to melt.

8Optional: leave out the crust and add popsicle sticks for strawberry cream pops!

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