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Raw Strawberry Chocolate Nut- Free Pie

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(I need to remake this so I can get a better picture, had to use my cell phone)

Aaah, a nut-free recipe!  I am sure many of you have noticed how nut-laden most raw desserts have become.  Where there is nothing wrong with that, nuts are very healthy for us, but there is a special group of people who have allergic reactions to nuts.  One of these “people” is my dear brother in-law.  So off I went on a journey to find a special dessert just for him.  Shew, and what a journey that was.  It’s not easy to find such a thing, even in the massive Google Land.

But, through persistence I found a recipe from Sunnyrawkitchen.blogspot.com.  I made some revisions in my own recipe and I encourage you to do the same.   I did however have to create my own recipe for a nut-free crust.  I just couldn’t find any.  If you read this post and have a really good nut-free recipe please let me know.  I would love to try and post it, if you do.

As the end result in making this recipe, my brother in-law told me it gets an A+!! It was a great hit with the rest of the family as well.  I sent the remaining pie home with my brother in-law and he polished it off.  Keep in mind that you could get several desserts out of this recipe.   You could make a pie, as I did or you could make a parfait, layering all these recipes, just have strawberry pudding or just chocolate pudding.  Possibilities are within you just waiting to be created!

So turn on some music, put your dancing shoes on (what? you don’t dance around in the kitchen as I do?) and have fun creating something healthy and delicious for your loved ones.


Nut- Free Crust:

  • 2 cups coconut flakes
  • 10 dates, pitted
  • 3 Tbsp raw coconut oil, melted
  • 1/2 cup flax meal (ground flax seeds)
  • 1 tsp Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt

Chocolate filling:

  • 2 medium ripe avocados, peeled and seed removed.
  • 1/2 cup raw agave syrup
  • 1/4 cup raw cacao powder
  • 1 Tbsp raw coconut oil, melted
  • 1 Tbsp vanilla extract
  • 1/4 tsp Himalayan pink salt
  • 1/4 cup Irish Moss gel

Strawberry filling:

  • 1/2 lb strawberries
  • 1 medium banana
  • 1/4 cup date paste** or agave to taste
  • 1/2 tsp pure almond extract
  • 1/4 cup Irish Moss gel
  • 2 Tbsp melted coconut oil
  • 1 Tbsp lecithin powder



  1. In your food processor, blend all the ingredients together until they stick together when you press them between your fingers.
  2. In the Springform pan, press your crust batter into the bottom and press firmly.
  3. Set aside while you make your fillings.

Chocolate filling:

  1. In your high-speed blender combine all ingredients and process until nice and smooth.

Strawberry filling:

  1. In your blender combine all ingredients EXCEPT for the coconut oil and lecithin.  As a rule, these are always the last ingredients to be added to a recipe because they are the thickeners and you don’t want to over blend them.


  • I suggest that if you use dates to create a paste first.  If you use whole dates (pitted of course), they leave behind small flex of date in your pink batter.
  • Pie should last 3-4 days in the fridge.


  • Pour the chocolate filling over your crust.
  • Layer sliced strawberries on top, if desired
  • Pour the strawberry filling on top and set in fridge to set.
  • Garnish the top in your own creative style.
  • I used some leftover strawberries and left over crust.






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22 thoughts on “Raw Strawberry Chocolate Nut- Free Pie

  1. Burta says:

    Hi,you have amazing recipes,very nice.
    I kindlly ask your help on two things
    May I use almond meal or what instead of flaxseed meal for this recipe or what if not flaxseed?
    I have pecan and walnut Sentivitiies so what othe nut you may recommend me to use in your recipes and in general instead of those two?
    Warm wishes

    • amie-sue says:

      Hi Burta….

      Q. May I use almond meal or what instead of flaxseed meal for this recipe or what if not flaxseed?
      A. Because the flax is in the crust, it would be fine to sub it out with almond meal. If it were in a wet batter, that might change my answer because often flax is use as a binder, like an egg replacement.

      Q. I have pecan and walnut Sentivitiies so what othe nut you may recommend me to use in your recipes and in general instead of those two?
      A. It will depend on the recipe and flavor profile but in general you should be able to use about any other nut that you wanted. Cashews and almonds are the most common…but you can use hazel nuts, brazils, …yea, as I said, about any. :) If you see a particle recipe and wonder what other nut would be best, just ask me and I will help you more clearly. Have a great ay! amie sue

  2. Angela says:

    Hey, love it!

    I don’t use agave for health reasons, so I will be subbing in other stuff, rice malt or coconut syrup.

    Just wanted to say, that picture looks amazing! No need to retake it, I don’t think. All the best! ~Angela

    • amie-sue says:

      Thank you Angela…. I use coconut syrup as well. I am wanting to use other alternatives as well. It’s a matter of flavor profiles and experimenting. :)

  3. Melissa says:

    Great recipe! Thank you.
    Wouldn’t the almond extract make it a nut product?

    • amie-sue says:


      Almond extract… Your question is: Wouldn’t the almond extract make it a nut product? Here is the best answer I can give…

      Yes and No. How is that for an answer? hehe I won’t leave it at that though. Let me explain.

      If a person is allergic to nuts will they have a reaction to almond extract? The answer is yes, IF it is a pure extract containing almond protein; however, in some cases, almond extracts are not derived from almonds. Always check with extract manufacturer. This will determine if the recipe with result “nut-free” or not.

      Pure almond extract is made from three primary ingredients: alcohol, water, and bitter almond oil.

      Imitation almond extract also starts with water and alcohol, but it gets its flavor from synthetic benzaldehyde, created in a lab.

      Bottom line, if you don’t want to use the almond extract in this recipe, omit it. Its absence won’t effect the texture of the pie… replace it with vanilla extract of you would like or any other one that you may be in favor of.

      Have a great day, amie sue

  4. ela says:


    If i want to replace the avocado with cashew nuts how much I have to give?
    I probably can replace the strawberries with blueberries?!

    • amie-sue says:

      Hi Ela…I would try about 1 1/2 cups of cashews, be sure to soak them, they will swell up and soften for a creamy blend. And of course you can switch out the fruit. Keep me posted if you try it. amie sue

  5. isa says:

    Hi there,

    I’m so impressed with all the wonderful information on your website. I just discovered it today and I’m thrilled!

    Quick question about the ingredients for this one. When you say 1/4 cup irish moss do you mean the already prepared paste or just 1/4 cup of the unprepared moss?

  6. Natalia says:

    Aloha from Hawaii! I am so happy i have discovered your website,i am on it every day:) i made today the nut free pie(my husband is allergic to most nuts:( and just had a slice to try….it came delicious, the only problem is that i did not have a springform pan and had to use a regular one that is why i made thinner hehe
    I was a bit concern about the crust because it was not sticking together but it turned out good when i sliced it.
    I thank you so much Amie-Sue for your giving personality, i am fascinated of your talent in raw world and appreciate for sharing with us:)

    • amie-sue says:

      Aloha Natalia. Thank you for sharing all that. I am glad that you enjoyed this pie. :) Happy Easter and many blessings, amie sue

  7. Guljan says:

    I am very glad that I have discovered your website. You have so many great recipes. I cooked this cake today. How long did you keep it in a fridge? Thanks

    • amie-sue says:

      Hello Guljan,

      I am so glad that you discovered my site as well. :) The pie ought to last 3-4 days in the fridge. Make sure that it is well sealed and protected from fridge odors. Have a great day, amie sue

  8. Ivana says:

    Hi, Amy Sue! Is it possible to substitute irish moss (and lechitin) with agar agar?

    • amie-sue says:

      It is possible Ivana. I haven’t tried it with this recipe but it is worth the try. I have done a few cheesecakes with agar and it was successful. Just be careful that you don’t use too much and it becomes to hard. Have a great day, amie sue

  9. Diann says:

    This is the best raw food site ever , I love it . Its clear , creative, informative and incredibly generous ..Thank you

    Wexford Southern Ireland

    • amie-sue says:

      Good evening Diann,

      Thank you for all the kind and sweet words. I really appreciate them. :) Ireland?! I love it… isn’t it neat how the Internet connects people?! Have a wonderful day, amie sue

  10. Smash says:

    Sorry, but a friend of mine recently found out she was allergic to nuts, INCLUDING coconut, AND almond extract. I know I can just replace the extract with vanilla, but what do you suggest replacing the the coconut with? thanks.-ash

    • amie-sue says:

      Hello Smash…

      Instead of 2 cups coconut flakes, you can use buckwheat or oats (soaked, dehydrated and ground to a flour)
      Instead of 3 Tbsp raw coconut oil, you can use Medjool dates (try 1/4 – 1/2 cup packed)

      Chocolate filling:
      Instead of 1 Tbsp raw coconut oil – add 1 Tbsp sunflower lecithin

      Strawberry filling:
      Instead of 2 Tbsp melted coconut oil – just omit

      Good luck and let me know if you give it a try! Blessings, amie sue

  11. karla says:

    Thanks for so many great recipes!! It’s difficult where I live to find Irish Moss so can I replace it with something else in this recipe? Thanks. Namaste

    • amie-sue says:

      Hello Karla,

      I understand how hard it can be to find certain ingredients. You can try replacing it with melted coconut oil, which will firm up once chilled. It’s a place to start anyway, amie sue :)

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