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Strawberry Beet Pie

Vegan, Gluten Free and Organic!

Originally, I was in the mood for freshly-baked muffins. So, I looked up a strawberry beet recipe I had pinned a while back on Pinterest. But then, (as it usually happens when I get ready to bake) the bf requested a pie and the Old El Paso™ commercial came to mind. I figured, why not make a pie out of the strawberries and beet? Here is what I came up with:

Strawberry_Beet_Pie_1  Strawberry_Beet_Pie_2


2 large beets
8 large strawberries
1/2 cup of coconut milk
2 tbsp maple syrup
6 tbsp ground cashews
4 tbsp ground coconut flakes
1 tsp vanilla


Mix all the ingredients together in a blender and set aside.

After blending the strawberry and beets, the mix should look like this.





Pie Crust

1.5 tbsp chia seeds
1/4 cup plus 3 tbsp applesauce
1 tbsp apple cider vinegar
2 packets of stevia
1 tbsp maple syrup
1/4 cup coconut oil, liquified

Mix all the ingredients together in a blender/mixer. You may need to scrape down the sides a couple of times to ensure everything blends correctly. Then, add the following ingredients:

1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder

Make sure all the ingredients are mixed together and scrape sides again as needed. Roll the dough out on wax paper and shape it like ball. Then, using a rolling pin slowly start to flatten the crust to about 1 inch larger than diameter of your pie container. Pat together the sides of the crust to prevent cracks as you roll out. Once you achieve the desired size, place the container on top of the crust (the base side facing you), stick your hand under the wax paper, and flip everything over. You can then softly press the pie crust into the dish to fill in the space and peel off the wax paper. Soften out any cracks and then pour in the filling!


Preheat the oven at 350◦. Bake pie the for 15 minutes, then allow it to cool completely. Once cooled, wrap it in plastic wrap (careful not to touch the filling) and place it in the freezer for 2 hours to set. Once set, you can move the pie to the refrigerator and allow it to defrost inside for at least 30 min. Serve and enjoy.

The recipe still needs a little work. So, if you have any tips let me know!! I’ll be sure to post an update if I make any changes.

I must say that this is one of the most refreshing and tastiest pies I have ever had! It’s also a good way to hide veggies from picky eaters!



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