Chocolate Covered Strawberry Pie

These No Bake Chocolate Covered Strawberry Mini Pies are a perfect and easy dessert to make! It only takes a bit to prepare and they only need to sit for a few hours.  I found that they do taste so much better the next day (it often gets gobbled up as a breakfast) as the crust flavors have time to blend together.

Crust:
2 1/2 Cups Nuts (I used Pecans and Cashews)
1 Tbsp Coconut Oil
2 Tbsp Honey
1 Tbsp Almond milk
1 tsp Vanilla extract
1/2 tsp Cinnamon

Filling:
3 Cups Strawberries
2 Cups Coconut Whipped Cream
1/2 Cup Dark Chocolate Chips

Directions for the Crust:
Using your food processor, chop up the nuts to get a good crumble but be sure you don't process them too much to create a nut butter.  Add to nuts to a medium sized bowl and set aside.  In a smaller bowl melt the coconut oil and honey in the microwave and stir to mix well.  Add remaining crust ingredients and mix well.  Now add the liquid mixture to the nuts and mix well.  The next step can be applied to using either mini pie dishes or a regular 9" pie dish: press the crust mixture into the bottom of dish to get about 1/4" thickness evenly.  Set dish(es) aside.

Directions for Filling:
Wash and take the stems off your strawberries.  Slice strawberries to get dime sized chunks.  Once all strawberries have been sliced, lightly mash them with a potato masher to get them juicy and soft.  If you're using fresh Oregon strawberries there will be absolutely no need to add sugar at this point. :)  Add strawberries on top of the crust in your pie dish(es).  Add a generous amount of coconut whipped cream to the top of the strawberries.  Take the chocolate chips and put in a small plastic sandwich bag.  Microwave for 15 seconds at a time, mixing the chocolate in between.  Once chocolate is all melted, cut a small piece of the corner of the bag off, squeeze the chocolate through the hole and drizzle on to the coconut whipped cream.  Drizzle as little or as much as you'd like! The more the better... of course.

Chill your Chocolate Covered Strawberry Pie in the refrigerator for 2-3 hours.

Recipe inspiration came from: iFoodReal

I hope you enjoy! Happy Spring, officially today, and berry season is just around the corner! Keep an eye out for updates!