Strawberry Beet Pie (Raw, Vegan, Gluten Free, Low-Glycemic)


Sometime last year, I posted a recipe for a vegan & gluten-free Strawberry Beet Pie. At the time, I mentioned that the recipe still needed a little work. It did not set as well as I wanted and the crust was a little on the hard side. But after some changes, I came up with what is the most deliciously sweet healthy pie I’ve ever tasted!

First, I wanted to make sure the pie was low glycemic. Low glycemic sweeteners create fewer blood sugar spikes as opposed to regular sugar and simple carbs. My favorite natural sweeteners are maple syrup, date sugar,  and raw honey. (Raw honey is like nothing you have ever tasted before!)  We already consume so much sugar on a daily basis, by adding in natural sweeteners you will feel more energetic and have less cravings for sweets. (I know it’s hard to believe, but it’s true!)

Second, fruits and vegetables have a higher  nutritional value when eaten raw. For instance, beets lose 25% of folate when cooked. And strawberries, lets face it, taste amazing fresh off the farm, raw, and in season. (I recommend organic!) Plus, strawberries have high levels of antioxidants to keep you looking young and refreshed. So, I decided to make this version of the pie RAW. Have you ever had a fully raw pie? Now is your chance! I promise you, it’s better than think.



Pie Crust

4 oz pitted dates

4 oz cashews

1 tsp coconut oil



1. Blend together all 3 ingredients. Using a spatula, spoon all the ingredients into a 9″ pie pan. Press and spread the mixture until the pan has an even layer of crust at the bottom.





4 oz strawberries, diced

4oz beets, shredded or diced

4 oz cashews

4 oz walnuts

4 tbsp organic chia seeds

1/2 cup organic coconut milk

4 tbsp organic maple syrup

1 tsp organic vanilla extract

1 oz pitted dates


Directions for Filling

1. Dice the strawberries and beets into small pieces, if your blender requires it. Otherwise, throw all the ingredients in and blend for about a minute or until the mixture is liquified.

2. Pour the filling onto the crust, then cover with plastic wrap.

3. Place pie in the freezer for 5-6 hours to set. Transfer the pie to refrigerator at least 20 min before serving.


I would love to hear your take on the pie and whether you liked it as much as I did. Share your cooking stories!

❤ Roxy