Strawberry season is officially upon us in Ontario (try this Strawberry Avocado Salad and this Strawberry Hibiscus Honey Shrub) and I can’t get through the season without making a strawberry rhubarb crisp at least once. I mean, CAN YOU BLAME ME? It just screams summer and warm weather, and happy feelings and mornings on the porch in the sunshine. Basically, strawberry rhubarb crisp makes me love my life.
And while I know I can be a little extra when it comes to food, sometimes it is totally worth it. Like when you add coconut cream to strawberry rhubarb crisp (apparently I have this thing about adding coconut milk to recipes to make them delicious). But trust me ok, the one more step is totally worth it. You can be in the extra club as well. We have more fun. And we have cake (paleo, gluten free, dairy free and refined sugar free of course.)
Let’s do this!
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What gave me the idea to make a creamed version is when I tried to add this coconut whip on top of a crisp that was piping hot right out of the oven. It melted into this messy deliciousness. So the next time I made a crisp I adjusted and incorporated the coconut milk.
If you are not a sweet lover feel free to decrease the amount of coconut sugar and maple syrup. I am guessing you could get away with one tablespoon or two for those hardcore paleo no-sugar lovers out there (which sometimes I am but sometimes I have to live my life).
Speaking of extra, some cookbooks I have been eyeing lately are super hippie and I am totally into it. Have you tried any of these? DO YOU LOVE THEM?
The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing from Carla Oates, founder of The Beauty Chef (I love the name of the company) which sells awesome products like this Body Inner Beauty Powder and the Collagen Inner Beauty Boost. I am thinking of picking up a copy while I am in Australia visiting with family.
The Moonjuice Cookbook. I hit up Moonjuice every time I am in LA. I love all of the herbs and adaptogens they have. Last time I was there and I had raw chaga infused donuts with turmeric and raspberry dyed quinoa sprinkles. I mean, come on.
High Vibrational Beauty: Recipes & Rituals for Radical Self Care. I have seen some other bloggers flip through this book and it looks like everything I would imagine from CAP Beauty.
Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Can you blame me for this one? I love paleo desserts and these ones look simple and beautiful.
Also, totally crushing on this self care book by Shive Rose: Whole Beauty: Daily Rituals and Natural Recipes for Lifelong Beauty and Wellness .
Looking for more dessert recipes? Try these:
Paleo Honey Almond Poppyseed Cake
Cherry Cashew Miso Ice Cream (vegan and no churn)
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram and Pin it to save for later!Print
Coconut Creamed Strawberry Rhubarb Crisp (paleo & vegan)
A creamy twist on the standard strawberry rhubarb crisp that is vegan and paleo!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: vegan, dairy free, paleo
For the Base:
3 cups hulled and quartered strawberries
3 cups chopped rhubarb
1/4 cup coconut sugar
1 tbsp lemon juice
2 tbsp tapioca flour
pinch of sea salt
1 can full fat coconut milk (400mL)
2 tbsp maple syrup
3 tbsp almond butter
For the Topping:
1 cup raw cashews
5 soft medjool dates (about 95g)
2 tbsp ground flax
2 tbsp coconut oil
Preheat the oven to 350 F.
To make the base mix the strawberries, rhubarb, coconut sugar, lemon juice, pinch of salt and tapioca flour in a bowl. In a blender add the can of coconut milk, almond butter and maple syrup. Blend until well incorporated.
Add 3/4 cup of the coconut milk/almond butter/maple syrup mixture into the bowl of strawberries and rhubarb, reserving the rest of the mixture for serving.
Spread the fruit mixture into an 8×8 oven safe dish.
To make the topping add all of the ingredients to a food processor and pulse until crumbly. Spread this mixture over the strawberry/rhubarb mixture evenly.
Bake in the oven for 25 for 30 minutes or until the topping is golden brown. Meanwhile, take the reserved coconut milk mixture and heat in a small pot.
When you are ready to eat, serve with the warmed coconut milk mixture and fresh berries. Enjoy!
Keywords: paleo, vegan
I am absolutely obsessed with Strawberry & Rhubarb together too! I love your take on this classic combination PLUS that topping sounds amazing – can’t wait to try!
Sweet Lizzy says
Isn’t Strawberry Rhubarb just THE BEST combo?!
Yum! This looks awesome. There’s really nothing better than a spring rhubarb crisp, and I obviously love the paleo spin on it! 😉
Sweet Lizzy says
Right?! Rhubarb crisp this time of year is SO GOOD!
Denise from Urb'n'Spice says
This Coconut Creamed Strawberry Rhubarb Crisp sounds so delicious, Lizzy! I would never have thought to add the coconut milk to the mixture. I am looking forward to trying it.
Sweet Lizzy says
Thanks Denise! The coconut milk adds such a creamy, delicious twist! I hope you enjoy it!
Melt-in-your-mouth amazingness. This is delicious! Thanks Sweet Lizzy!
Sweet Lizzy says
Yaay! I’m so glad you liked it Linda!!