Berry and Fig No-Bake Breakfast Pie (Gluten-Free)

Yesterday my mom dropped us off a huge load of berries and figs from the local farmer’s market. It reminded me of this yummy summer pie I made last year and I just had to make it again.

It’s simple, no-bake, gluten-free, and soooo delicious for a summer breakfast or afternoon snack. And it’s oh so pretty!

Gluten-free oats and dates are the main ingredients for the crust. The creamy topping is a dairy free simple coco-whip yogurt. And the berries? Whatever is in season! That’s the beauty of this breakfast/dessert.

I also use vanilla bean in the coco-whip instead of vanilla extract, but if you don’t have vanilla bean on hand, extract works great too. I get my vanilla bean from Costco. They don’t always have it, so if you see it be sure to snag it – the flavor is soooo yummy.

Penelope helped me make this, and Ciro happily ate the first piece. They’re a good team 😉

Here is the recipe. Skip to the bottom for the video!

No-bake crust:

  • 6 medjool dates, soaked in hot water for 15 minutes
  • 1 3/4 cup gluten-free rolled oats
  • 1/4 cup ground flaxseed
  • 1/4 cup almond flour
  • 1/2 cup coconut oil
  • 3 tablespoons honey
  • 1 teaspoon ceylon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Himalayan sea salt

Coco-Whip Filling:

  • 3/4 cup coconut cream (the solid cream from 1 can full-fat coconut milk)
  • 1 teaspoon coconut sugar
  • 1 vanilla bean, scraped OR 1 teaspoon vanilla extract
  • 1/2 cup (1 small container) of coconut yogurt

Toppings*:

  • 1 cup of mixed seasonal berries and figs
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1-2 tablespoons nut butter (optional)
  • Honey drizzle

Place the gluten-free rolled oats in a food processor and pulse until oats are ground into flour (about 1 minute). Add the dates, flaxseed, almond flour, coconut oil, honey, cinnamon, nutmeg and sea salt and process on high for 2-3 minutes, until the dough is thick and sticks together. Press dough into the bottom of a spring-form pan until it is flat and even, and place in the freezer for 20 minutes.

In a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place the coconut cream, coconut sugar, and vanilla bean (or extract). Whisk on high for 3 minutes, or until the filling is light and fluffy. Add the coconut yogurt and whisk again on high for 1 more minute. Place the whip in the fridge for about 15 minutes.

Once the crust is ready, remove from freezer. Spoon the coco-whip cream filling onto the crust and spread with a spatula in an even layer. Top with berries and sliced figs. Add a drizzle of the nut butter (if using), and top with a drizzle of honey. Enjoy right away or refrigerate for an hour to firm even more.

Berry and Fig No-Bake Breakfast Pie (Gluten-Free)

Recipe by Alessandra Macaluso Course: Dairy-Free, Gluten-Free, Recipes, Summer, Video
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Cook Mode

Keep the screen of your device on

Ingredients

  • No Bake Crust
  • 6 6 Medjool Dates

  • 1 3/4 cup 1 3/4 Gluten-free Rolled Oats

  • 1/4 cup 1/4 Ground Flaxseed

  • 1/4 cup 1/4 Almond Flour

  • 1/2 cup 1/2 Coconut Oil

  • 3 tablespoons 3 Honey

  • 1 teaspoon 1 Ceylon Cinnamon

  • 1/4 teaspoon 1/4 Ground Nutmeg

  • 1/4 teaspoon 1/4 Himalayan sea salt

  • Coco-Whip Filling
  • 3/4 cup 3/4 Coconut Cream

  • 1 teaspoon 1 Coconut Sugar

  • 1 1 Vanilla Bean, scraped OR 1 tsp Vanilla Extract

  • 1/2 cup 1/2 Coconut Yogurt

  • Toppings
  • 1 cup 1 Mixed seasonal berries and figs

  • 1/4 teaspoon 1/4 Pumpkin Pie Spice

  • 1-2 tablespoons 1-2 Nut Butter (optional)

  • Honey Drizzle

Directions

  • Place the gluten-free rolled oats in a food processor and pulse until oats are ground into flour (about 1 minute).
  • Add the dates, flaxseed, almond flour, coconut oil, honey, cinnamon, nutmeg and sea salt and process on high for 2-3 minutes, until the dough is thick and sticks together.
  • Press dough into the bottom of a spring-form pan until it is flat and even, and place in the freezer for 20 minutes.
  • In a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place the coconut cream, coconut sugar, and vanilla bean (or extract).
  • Whisk on high for 3 minutes, or until the filling is light and fluffy.
  • Add the coconut yogurt and whisk again on high for 1 more minute.
  • Place the whip in the fridge for about 15 minutes.
  • Once the crust is ready, remove from freezer. Spoon the coco-whip cream filling onto the crust and spread with a spatula in an even layer. 
  • Top with berries and sliced figs. Add a drizzle of the nut butter (if using), and top with a drizzle of honey. Enjoy right away or refrigerate for an hour to firm even more.

Recipe Video

Notes

  • You can top this with any fresh, seasonal berries you find in the store or at your local farmer’s market.

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*You can top this with any fresh, seasonal berries you find in the store or at your local farmer’s market.

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