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