Strawberry Pie

Directions:

Line a mini bread or pie pan with parchment, or 3 cupcakes with paper liners.

Crust:

• ½ cup oats
• ¼ cup oat flour
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil

Mix well. Divide between pans and press evenly down. Bake in preheated 350 degree oven for 8-10 minutes, until golden brown. Cool in freezer.

Strawberry Filling:

• 1 ½ cup fresh or frozen, sliced strawberries
• 2 teaspoons Pines Beet Juice powder

Heat frozen strawberries in pan on stove on low. Heat until strawberries are totally thawed. Add Pines Beet Juice Powder. Mix well. Set aside.

 Cream Layer:

• 1 can of full fat coconut milk, chilled in the fridge overnight
• 1 teaspoon maple syrup

Open the chilled coconut milk and carefully remove just the cream from the top placing in a metal bowl. Add the maple syrup and whip until a cream is formed. 

Layer this on top of the strawberries and place the pie in the freezer. Let set for at least two hours. 

Enjoy!