Fresh Strawberry Pie in a Chocolate Cookie Crust - Gluten Free & Vegan
Course Dessert
Cuisine American
Keyword chocolate strawberry tart, fresh strawberry tart, gluten free strawberry dessert, gluten free strawberry pie, paleo strawberry dessert, paleo strawberry pie
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 323kcal
Author Tessa the Domestic Diva
Ingredients
Crust:
8ozgluten free oreo-style cookiesI like KinniToos OR Simple Mills Paleo Chocolate Chocolate Cookies OR make your own gluten free chocolate shortbread (1 batch) See notes in post for additional options
1cupchocolate chipsI like to use one or two 1 oz squares of unsweetened baking chocolate to reduce the sugar even further. I have also used my own homemade chocolate sweetened with either honey, xylitol, and/or stevia: use YOUR favorite!! The ratio is about 1/2 cup coconut oil or cocoa butter mixed with 1/4 cup or more cocoa powder, and 2 tablespoons preferred sweetener or more to taste!. Enjoy Life Dark Morsels are amazing too!
1/4cupalmond milk
Strawberry Topping:
1pintstrawberriesstems removed, sliced
Instructions
Make the crust:
Prepare your selected crust. Whir the the cookies or a homemade chocolate shortbread (linked above) in a food processor until you have fine cookie crumbs.
Pulse in the oil until well incorporated.
Press mixture into a 9" pie plate, or 8 individual tart pans. The crust will not reach the top of the pie pan...so only go about half way up!
Bake for about 10-15 minutes in a 350 degree oven. It may seem soft upon removal, but firms up when it cools!
Make the ganache:
While the crust cools, make your ganache by melting your choice of chocolate and milk together and stir until smooth and creamy. If you make your own chocolate, you can forgo the milk: homemade chocolate if much softer at room temperature and will need longer to to harden and will also need refrigeration. IF you decide to melt using a microwave, be careful not to get the chocolate too hot or it will seize!
Pour ganache over your prepared crust and smooth out. Should be a nice 1/2" layer or so of chocolate.
While the ganache is still warm, press in the strawberry halves in a circular pattern. I will cut the strawberry into smaller pieces in the middle when space gets tight!