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.
Why This Recipe Works
This pie is simple, no-bake, gluten-free, and soooo delicious for a summer breakfast or afternoon snack. And it’s oh so pretty! ‘
Ingredients for Berry and Fig No-Bake Breakfast Pie
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.
- 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
How to Make This Recipe
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.
Penelope helped me make this, and Ciro happily ate the first piece. They’re a good team 😉
Frequently Asked Questions
Question: I don’t have berries or figs. Could I make this with other fruits?
Answer: Yes! That’s the beauty of this recipe: you could top it with anything. I’m thinking of adapting it for fall and using pear with a sprinkle of cinnamon.
Question: Can I use regular whipped cream?
Answer: Yes, you can top this with regular whipped cream, or you could by store-bought coconut whipped cream. Make it simple!
Question: Do I need the nut butter?
Answer: No, it’s not necessary. We love it and it adds flavor, but you can leave it out.
If you love gluten-free desserts, try my Fall Spice Cake, Black and Blue Coffee Cake, and Pumpkin Chia Pudding. And if you make this recipe please rate it and leave a comment to let me know how you liked it!
*You can top this with any fresh, seasonal berries you find in the store or at your local farmer’s market.