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

Dairy-Free, Gluten-Free, Recipes, Summer

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

servings

Prep time

minutes

Cooking time

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.