Fresh, juicy, sweet, ripe strawberries that are packed with Vitamin C and nostalgia inducing flavor are simply irresistible.  This gluten-free, dairy-free, refined sugar-free, and mostly guilt-free delicious recipe is not only easy and quick to prepare but will become one of your most requested desserts.  This recipe serves 8.  Enjoy!

INGREDIENTS

• 2 13.5-ounce cans full-fat organic coconut milk, stored at least overnight in the coldest part of the fridge

• 3 tablespoons pure maple syrup

• 1 tablespoon plus 1 teaspoon pure vanilla extract, divided

• 2 tablespoons coconut oil, melted, plus more for greasing the pan

• 2 cups plus 2 tablespoons almond flour

• ½ teaspoon salt (preferably Himalayan pink salt)

• 1 large egg, beaten

• 4 cups strawberries, sliced

• mint leaves for garnish

PREPARATION

1. Open cold cans of coconut milk (without shaking!); the solid cream will have risen to the top.

2. Spoon out cream into a stand mixer fitted with the whisk attachment. Beat on high until it thickens and peaks form.

3. Slowly fold in 2 tablespoons maple syrup and 1 tablespoon vanilla extract.

4. Transfer to a metal or glass bowl, cover, and refrigerate until ready to use.

5. Preheat oven to 350°F.

6. Generously grease a 9-inch tart pan with coconut oil.

7. In a large bowl, stir together the flour and salt until combined.

8. Add the melted coconut oil, 1 tablespoon maple syrup, 1 teaspoon vanilla extract and egg and stir until the mixture forms a ball.

9. Lightly press the dough in to the tart pan and bake fore 10-12 minutes, until the crust is light golden brown.

10. Remove the pan from the oven, and allow to cool completely.

11. Fill the crust with coconut whipped cream and top with strawberries and mint.

12. Slice and serve.