Coconut Creamed Strawberry Rhubarb Crisp (paleo & vegan)

coconut creamed strawberry rhubarb crisp #healthy #vegan #paleo #recipe

5 from 4 reviews

A creamy twist on the standard strawberry rhubarb crisp that is vegan and 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

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