Strawberry Cream Pie w/ Chocolate Hazelnut Crust

Lately I have been so into dark, rich chocolate that it’s totally derailed my creativity in the kitchen.

I can live off of dark chocolate avocado mousse and not feel a stint guilty about it. Actually…my sugar consumption is at an all-time low right now.

Out of curiosity, I tracked my intake this week and on average,  most days my sugar intake was around 24 grams on the high end and 11 grams on the low end! This is down from over 50 per day, and I don’t even eat any processed or refined sugar. Thank you,  dark chocolate treats. I honestly don’t even want anything I don’t make myself. We went out to dinner last weekend for my brother and sister in laws birthdays and split a few desserts…and I honestly wished I had just waited to make some PB cups or mousse or a homemade blizzard since they are just as—actually even more satisfying since my taste buds have changed! (And since sugar gives me the most massive headache anymore)

With summer approaching, outdoor picnics and more access to local fresh berries, people may prefer to eat lighter desserts as opposed to dark, rich chocolate treats. Or not.

Nevertheless, I decided to bring the best of both worlds together. A marriage of dark, rich, hazelnut and a cool, fresh, light strawberry cream. Oh, I brought it.

Originally, when dreaming up this recipe in the shower (where I do my best thinking), I was going to do a plain walnut crust. Which you could still do with this recipe, (for my Paleo friends) I would add the chocolate though. I had a bag of blanched hazelnuts leftover from a few months ago and though there was no better combination than chocolate and hazelnuts (except peanut butter and chocolate of course).

I roasted the hazelnuts and placed them into my Cuisinart along with coconut oil, vanilla, a dash of cinnamon and some maple syrup and salt and it came out perfectly! I was hoping that I wouldn’t need to use a cup of dates and I didn’t!

Before you start, make sure to have a can of full fat coconut milk in your refrigerator (overnight) if you plan to serve the pie that day!

This recipe is super simple, not a ton of ingredients—heck these are all things I usually have on hand!

Strawberry Cream Pie with Chocolate Hazelnut Crust

© The Fitness Dish

this recipe is gluten-free,  dairy-free, with easy Paleo or raw swaps

Hazelnut Crust


* 1 1/2 cups of dry roasted hazelnuts (or walnuts, raw almonds, a combination of both or all three)

*3 1/2 Tablespoons raw cacao (or unsweetened cocoa powder)

* 1 Tablespoon melted coconut oil

*1/2 teaspoon vanilla extract

*1 TBSP Grade-B Maple Syrup

*1/4 teaspoon Celtic or Himalayan sea salt

*dash of cinnamon


To roast blanched hazelnuts, preheat oven to 350 degrees. Lay nuts on a baking sheet in one layer and roast for 10 minutes until golden.

Place all of the ingredients into a food processor (I use my mini-prep Cuisinart). Pulse until it’s sticky and smooth enough to press into a pie crust. I left a few chunks. Press it into a greased pie or tart pan so it’s evenly spread about. Use the back of a measuring cup or a large metal spoon to even it out. Then, place it in the freezer, covered until you are ready to use it again.


Cream Filling:


*2 ripe avocados, flesh scraped out skins and seeds discarded

*1 1/4 cups strawberries (I bought 1 pound and sliced the rest to top the pie)

*1/4 cup melted coconut oil

*1/4 cup maple syrup

*1 small lime, juiced (discard the rind, etc)

*1 1/2 teaspoons vanilla extract (I use alcohol-free)

*1/2 teaspoon almond extract (or more vanilla extract)

*dash of sea salt

optional: if you have any beets on hand (I usually keep beet puree in my freezer but didn’t think to use it) you can add 1 tablespoon of puree to make the pie more colorful. I did not as you see in the photos. Next time I will for presentation purposes since the avocado and strawberries came out more of a muted color. Delicious though!


Place all of the ingredients in a high speed blender or food processor. Pour into pie crust and refrigerate for a few hours. Top with coconut milk whipped cream (see below)

*note: I found that the strawberries made this very sweet, so you do not have to add very much sweetener/stevia at all. However, everyone’s taste buds differ so I suggest starting with a little and going from there. I even thought 1/4 cup of maple syrup could be cut down a bit.


Coconut Milk Whipped Cream

* 1 can of full-fat coconut milk, refrigerated overnight

* 1 teaspoon of almond extract or vanilla

*{sweeten to your delight, optional}

Refrigerate a can of full fat overnight. Scrape the cream from the top of the can off and discard the water. Place in your Kitchen Aid bowl with whip attachment in the freezer beforehand. When ready to whip, place coconut cream and almond extract in bowl and whip on high until stiff peaks form.

Take pie out of the fridge and carefully dollop whipped cream on top into sections with a large spoon. Gently spread around to make sure it doesn’t mix in with the custard layer. If it does, no worries. When I serve this to guest I plan on layering the top with berries—you can do the same!



I hope you enjoy this as much as I did!

Note: You could replace the strawberries with raspberries if you like, or I think a combination of the two would be lovely!

I know what my moms getting for breakfast tomorrow morning when she babysits

Reader Question:

What’s your favorite summertime treat?

Chat later!

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  • Reply Emily

    Are u counting your fruit in your sugar total?? Just curious, bc I’ve been trying to cut mine down as well and it’s so hard bc bananas have so much in them.. Also, I’ve been making a pudding type mixure as well, I find it sweet enough with out the stevia. I use avocado, banana, peanut or almond butter, protein powder and splash of almond milk and it’s soo good! No need for the extras, I find anyway 🙂
    U should do a day meal plan for us, so we can see how you are cutting out the sugary foods!

    May 22, 2012 at 11:34 pm
    • Reply laury

      Yes I am counting the fruit! The low end day were days I only had a few berries with breakfast or 1/2 of a banana. I agree, it’s tough with fruit! I also agree about the pudding. When I have a really ripe banana I tend to leave out the stevia. I don’t like using so much of it all the time, that;s why I refuse to use it in my oatmeal. With the right protein powder, it adds a good flavor too!

      I plan to do another “what I eat” post in regards to cutting down on the sugar soon 🙂

      May 22, 2012 at 11:50 pm
  • Reply Emily @FamilyNLifeLV

    I’m not a pie person, but this looks good!! My favorite summer time treat are slushies!!

    May 23, 2012 at 1:36 am
  • Reply Meredith @ Dare You To

    Good for you ,adjusting your tastebuds and eliminated processed sweets. And even better that you can marry dark chocolate and an airy dessert for summer. Pinning to try !

    May 23, 2012 at 6:18 am
    • Reply laury

      Thanks, Meredith!

      May 23, 2012 at 2:52 pm
  • Reply Tara Burner

    drooling…going to pin this to make later

    May 23, 2012 at 6:54 am
  • Reply thehealthyapron

    mmm this dessert looks so refreshing! Thanks for sharing laury!

    May 23, 2012 at 8:22 am
    • Reply laury

      surely, Erin!

      May 23, 2012 at 2:52 pm
  • Reply kaity

    looks so good! im same way my snack has been avocado with cocoa powder lately and i cut up a banana with it.. my sugars low except with fruit (esp bananas) and sweet potatoes are my obsession but i dont go to crazy with the sugars from them just regular sugar

    May 23, 2012 at 8:37 am
    • Reply laury

      Thanks, Kaity! I love my avocado protein pudding! It fill me up and satisfies my sweet tooth for sure!

      May 23, 2012 at 2:54 pm
  • Reply Lisa

    You are a genius! This looks amazing, and totally up my alley 🙂

    I’ll make it for sure…I think this weekend–my Mom and her man had to cancel their florida vacation plans, so I know they’re bummed out and trying to create a “stay-cation” feeling for the weekend…I think this will help!!
    Thanks for sharing!

    May 23, 2012 at 8:39 am
    • Reply laury

      Ha! Says one genius to the other 😉 All the yummy stuff you have going on at your blog lately has me drooling!

      Awww, too bad about your mom! I am sure you guys will have fun though re-creating a vacation at home! My brother is coming home from RIT tomorrow I can’t wait to see him!

      May 23, 2012 at 2:55 pm
  • Reply Tiff @ Love Sweat and Beers

    Mmmm, sounds heavenly! I like all the ice cream and berry parfaits that summer usually brings.

    May 23, 2012 at 9:10 am
    • Reply laury

      I love parfaits too! I don’t make those enough!

      May 23, 2012 at 2:56 pm
  • Reply Kat

    Ummm holy freaking crap. Why do you do this to me?! This looks AMAZING lady, as usual!!
    Now be sure to post a workout next so I can burn off all the calories you just made me eat 😉

    May 23, 2012 at 9:24 am
    • Reply laury

      Ha! This isn’t a guilty dessert though 😉 It’s all worth it!!!!

      May 23, 2012 at 2:57 pm
  • Reply steph

    I can’t wait to try this recipe!! It’s perfect to make for a Memorial Day bbq!

    It was great chatting with you at yoga! What an amazing class! My arms were sore all weekend. I am hooked on Sol though! Going again tonight!

    May 23, 2012 at 11:24 am
    • Reply laury

      Hey, Steph! So great seeing you last week and chatting!!! I LOVE Sol and wish I could go to more classes! I would go every day if I could 🙂 You’re so strong! I hear Wed nights class is good. Enjoy! Maybe I will see you there again soon! Let me know how you like the dessert!

      May 23, 2012 at 2:59 pm
  • Reply Robyn

    Ya…what Kat says too!! Thanks for the tip on the beets, turned a beautiful pink and no added stevia here,, but did a few dates here and there<3

    May 23, 2012 at 4:59 pm
    • Reply laury

      Hey Robyn! Thanks so much for letting me know you made it! And how it turned out with the beets! I’m so excited to make it again adding some color! I bet it was delicious with dates 🙂

      May 24, 2012 at 12:07 pm
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  • Reply Pure2raw twins

    yum! you know we would love this 😉

    May 23, 2012 at 8:36 pm
  • Reply Heidi

    That recipe looks amazing! I am definitely going to try that one soon. One of our favorite treats in the summer is homemade Italian ice. I have so much fun making this with my kids.

    May 23, 2012 at 8:50 pm
  • Reply Lisa@Healthy Diaries

    Ok, this looks absolutely wonderful Laury! I love that you created a crust that doesn’t involve using 1 cup of dates! I’m definitely going to give this a try sometime soon hopefully!

    My favorite summer treat is ICE CREAM! Yum I could eat it every night, but don’t obviously! 😉

    May 24, 2012 at 9:10 am
  • Reply glidingcalm

    that looks delicious!

    May 24, 2012 at 11:48 am
  • Reply Lisa

    Oh man this looks great Laury!! I’m glad its low sugar, because sugar and me have not been agreeing lately. It definitely has effected how I feel through out the day, now that I don’t eat much or if any sugar I am so much more energized and feel healthier in general. It’s tough to cut the sugar out with the fruits. I’ve been trying to eat less bananas/apples and more berries and adding pumpkin instead.

    May 26, 2012 at 12:47 am
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