Strawberry Coconut Cream Pie Cups
- 1 cup walnuts
- 1 cup unsweetened shredded coconut
- 6 large pitted dates
- ⅛ teaspoon pink Himalayan/sea salt
- ⅛ teaspoon cayenne pepper
- 2 cups coconut cream
- ¼ cup coconut sugar blended into a powder
- 1 cup fresh strawberries, chopped
- Lemon zest
- Chopped strawberries
- Shredded coconut
- In a food processor, process the crust ingredients until you have a crumbly consistency that sticks together when pressed between your fingers.
- Divide crust mixture evenly into 12 cupcake liners set into muffin/cupcake tins. Press the mixture down to form a crust at the bottom of each liner. Place plan(s) in the freezer.
- Beat coconut cream and powdered coconut sugar until stiff peaks form. Fold in chopped strawberries.
- Remove pans from the freezer and add an even amount of the strawberry cream mixture to the top of each crust. Smooth out with a spoon or knife.
- Top with additional strawberries, shredded coconut, and lemon zest as desired. Place pans back in the freezer for 30-60 minutes.
- Remove pie cups from the freezer, serve, and enjoy! Store extras in a covered container in the refrigerator.
Serves about 12 cups. Per serving (based on using unsweetened shredded coconut):
Total Fat: 19g
Total Carbohydrate: 11g
Dietary Fiber: 2g
Unsweetened shredded coconut usually contains fewer preservatives and sulfites than sweetened.
You can purchase coconut cream ready-made, or you can make your own by placing cans of full-fat coconut milk in the fridge for several hours. Open the cans and scoop out the solid “cream” that has risen to the top. Save the leftover liquid to use in smoothies or recipes that call for coconut water.
Coconut sugar is a natural sugar made from the unopened flower bud of the coconut tree. It is not highly processed and requires no additives, chemicals, or bleaching agents to make it. Compared with brown sugar, coconut sugar has twice the iron, four times the magnesium, and over 10 times the zinc.
Dates are a real anti-aging powerhouse. They are good pre-biotics, natural energy boosters, and help fight against various diseases due to their free radical scavenging ability, anti-microbial, anti-mutagenic, and anti-inflammatory effects.
Lemon zest contains a compound known as D-Limonene which is believed to help burn fat, reduce inflammation, and kill disease-causing germs. Be sure to use only organic lemons to minimize pesticide exposure.
Strawberries contain ellagic acid and a large number of polyphenols that rid the body of carcinogenic substances and inhibit the growth of cancer.
Walnuts are neuroprotective and support heart health. They are loaded with antioxidants, omega-3 fatty acids, manganese, molybdenum, and biotin.