The term Whole30 dessert is something of an Oxymoron. Even if a dessert is 100% Whole30 compliant, the fact that it is a dessert at all makes it not Whole30. This is because it is described as a habit forming food. If you are someone who wants dessert every night after dinner, switching to a bowl of fruit or some other Whole30 dessert or snack is discouraged. This is intended to put you on the path to food freedom, eliminating your cravings so you are in control.
That being said, this dessert recipe is 100% Whole30, no added sugar or any kind! If you are on your first 30 days of Whole30 I would recommend that you stay away from recipes like this, so you can truly be in control of your dessert cravings. However, if you are like me, it is unlikely that you will avoid dessert forever so this recipe is great for those continuing Whole30 practices after the initial 30 days, or if you are just looking for a healthy dessert option.
Your Pie crust. it’s just dates and almonds! Take 1 cup pitted dates and 1 cup almonds and pulse in a food processor until finely chopped.
Add a splash of water and pulse again to bind ingredients.
Press into the bottom and sides of a 7″ spring form pan. (Line with parchment paper first for easy cleanup)
Blueberry Filling. In a small saucepan, add 3/4 pint of fresh blueberries and smash with a potato masher over medium heat.
Add 1 teaspoon of lemon juice and stir until combined.
Remove from heat and move to a container in the fridge to cool.
For your coconut cream filling you will need two cans of full fat coconut milk that have been chilled in your refrigerator overnight. OR One can of Coconut Whipping Cream that has been chilling in your fridge overnight. I used Nature’s Charm Coconut Whipping Cream which does have Coconut sugar.
If this is your first time making coconut whipped cream, here are a few things to keep in mind: The trick with making coconut whipped cream is that you can only use the milk that has completely solidified in the fridge. With the full fat coconut milk about half the can will become solid and you pour off the remaining liquid. I also found that some cans will not solidify at all. This is a real bummer, especially when you have been waiting 24 hrs for your coconut milk to chill just to open them up and find that they haven’t set, because they are completely useless now. You’ll have to add another can to the fridge and wait another 24 hrs. So if you are going with this method you might want a couple of extra cans in the fridge as back ups (I went through four cans the first time I tried this). When I used the Nature’s Charm Whipping Cream 100% of the can solidified (which means I only needed the 1 can) and I also found that the color and consistency of the whipped cream was much closer to traditional whipped cream (Bright white color with a light and fluffy consistency).
Once you have decided which cream to go with, add the solid coconut cream to your mixer (chill the mixing bowl first in the freezer for best results). Beat on high for 3-5 minutes, or until peaks form. Mix in two teaspoons of lemon juice.
Scoop the whipped cream into your pie crust, use a spatula or wooden spoon to smooth the top surface.
Take your now cooled blueberry sauce out of the fridge and spoon dollops onto the top surface of the whipped cream. Use a butter knife, positioned vertically, glide it through the surface of the pie filling up, down, then side to side through the dollops of sauce creating the marble effect. Place in the fridge to set.
To serve, use the leftover blueberry sauce and your remaining 1/4 pint of fresh blueberries to top each slice when you are ready to serve. This will have non Whole30 friends wholly impressed! (That is, if you’re willing to share with them)
- 1 cup dates, pitted
- 1 cup almonds
- 1 splash water
- 1 pint fresh blueberries
- 3 tsps lemon juice
- 2 cans full fat coconut milk (or 1 can coconut whipping cream)
1. For crust, pulse dates and almonds in a food processor until they are finely chopped.
Add a splash of water and pulse to bind ingredients.
2. Press crust mixture into the bottom and side of a 7″ spring form pan. (Line with parchment paper first for easy clean up)
3. For sauce, use a small sauce pan over medium heat, add 3/4 pint of fresh blueberries and mash with a potato masher. Add 1 tsp. lemon juice and stir to combine. Remove from heat and move to a container in the fridge to cool.
4. For filling, remove can(s) of coconut milk from fridge. Add your solidified coconut milk to your mixing bowl (leaving behind any milk that is not completely solid). Beat on high for 3-5 minutes until soft peaks form.
5. Add 2 tsps of lemon juice and mix to combine.
6. Spoon coconut whipped cream into pie crust and smooth the surface so it is nice and even. Now take small spoonfuls of your cooled blueberry sauce and dollop onto pie surface, creating the look of polka dots on your pie.
7. Using a butter knife, positioned vertically, move the knife through the polka dots, up, down then side to side creating the marble effect. Be careful not to scrape the bottom of your crust. Move to the fridge to set.
8. Serve with remaining blueberry sauce and the remaining 1/4 pint of fresh blueberries.