- Difficulty level: easy
- Total time: 20 minutes
Ingredients:
Crust
- 3/4 cup sunflower seeds
- 3/4 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 1/4 cup Xylitol Confection Sweetener
- 6 tablespoons butter melted
Filling
- 2 cups strawberries sliced
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1 teaspoon liquid lemon Stevia
- 16 ounces cream cheese softened
- 1 cup heavy cream
- 1/2 teaspoon liquid vanilla Stevia
How to make
- Use a food processor to grind the sunflower seeds, coconut, Xylitol Confection Sweetener, and salt together until fine crumbs.
- Slowly pour in melted butter and process until combined.
- Grab a 9-inch plate, and then press the mixture into the bottom and up the sides. Set aside.
- Toss strawberries into a blender, along with lemon juice, salt, and liquid lemon Stevia.
- Blend until pureed. Taste and adjust sweetener if needed. Then, set aside.
- In a stand mixer, whip cream cheese until smooth. Pro tip: Make sure there are no clumps.
- Pour in heavy cream and vanilla Stevia, and blend on high until whipped.
- Pour the pureed strawberries into the whipped cream cheese mixture and blend until incorporated well.
- Pour mixture into pie crust. Cover and freeze for 4 hours, or overnight.
- Once frozen, feel free to top with whipped creams or fresh strawberries. Enjoy!