Paleo Strawberry Mousse Pie
Paleo Strawberry Mousse Pie is a delicious and healthy alternative to serve this summer that’s also vegan, gluten free, dairy free, egg free and without any refined sweeteners!
Servings Prep Time
6 to 8 slicesslices (depending on which size springform pan or pie pan used. 6-inch is suggested). 15 minutes
Passive Time
1-2hours
Servings Prep Time
6 to 8 slicesslices (depending on which size springform pan or pie pan used. 6-inch is suggested). 15 minutes
Passive Time
1-2hours
Ingredients
Crunchy Nut Crust
Strawberry Mousse Filling
Fresh Strawberry Layers
Instructions
Crunchy Nut Crust
  1. 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.
  2. 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.
  3. 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.
Strawberry Mousse Filling
  1. 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.
  2. 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.
  3. Slice strawberries and arrange them on top of the mousse creating a new layer.
  4. 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.
  5. 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!)
Alternative Preparation – Fruit Mousse Cups
  1. 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.