Paleo Strawberry Cream Pastry

Delight your taste buds with this irresistible Paleo Strawberry Cream Pastry, a gluten-free and dairy-free dessert that’s as indulgent as it is wholesome! Featuring a buttery pastry base made from almond, tapioca, and coconut flours, this recipe brings a light, flaky texture without the use of grains. The creamy filling is a dreamy blend of fresh strawberries and whipped coconut cream, naturally sweetened with maple syrup for a guilt-free treat. Perfect for anyone embracing a paleo lifestyle or seeking a healthier dessert option, these pastries are easy to make and ready in under an hour. Serve them as elegant sandwich-style treats or garnish them with extra strawberries for an eye-catching presentation that’s ideal for brunches, gatherings, or simply satisfying your sweet tooth.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups almond flour
• 0.5 cups tapioca flour
• 2 tablespoons coconut flour
• 0.5 cups coconut oil (solid, not melted)
• 1 large egg
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1.5 cups strawberries (fresh, hulled and chopped)
• 0.5 cups coconut cream (chilled overnight)
• 1 tablespoon maple syrup

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, tapioca flour, and coconut flour.

Step 3

Cut the solid coconut oil into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs.

Step 4

In a small bowl, whisk together the egg, honey, and vanilla extract. Add this mixture to the dry ingredients and mix until a dough forms.

Step 5

Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness. Cut the dough into 3-inch squares or your desired shape.

Step 6

Transfer the squares carefully to the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges begin to turn golden. Let the pastries cool completely on a wire rack.

Step 7

While the pastries are cooling, prepare the strawberry cream. In a blender or food processor, blend the chopped strawberries until smooth.

Step 8

In a bowl, whip the chilled coconut cream with a hand mixer until it becomes light and fluffy. Fold in the strawberry puree and maple syrup until well combined.

Step 9

Once the pastries are completely cool, spread a generous layer of the strawberry cream onto half of the pastry squares and top each with another pastry square to create a sandwich.

Step 10

Optional: Garnish with additional sliced strawberries or a drizzle of honey before serving.

Step 11

Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(848.3g)

Amount per serving	% Daily Value*
Calories	3161.7

Total Fat 267.9g	0%
Saturated Fat 149.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 219.5mg	0%
Sodium 149.7mg	0%
Total Carbohydrate 177.3g	0%
Dietary Fiber 34.1g	0%
Total Sugars 73.0g
Protein 56.1g	0%

Vitamin D 53.8IU	0%
Calcium 508.8mg	0%
Iron 14.6mg	0%
Potassium 937.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.1%

Protein: 6.7%

Carbs: 21.2%