Strawberry Coconut Crisp


A tasty combination of strawberries and date paste, this treat is sure to satisfy any sweet tooth. Its easier to make than a pie but just as delicious. The longer its left to cool the more the filling will firm up but enjoying it warm with a scoop of Nice Cream on top is a great choice!

While greens are the healthiest veggie, berries are the healthiest fruit. They have more antioxidants that any other food category, except herbs and spices. This is obvious just by looking at their rich color. When choosing berries, be sure to pick out the more vibrantly colored options – the reddest of the strawberries. The rich color is the anti-inflammatory, anti-cancer, anti-aging antioxidants.

This treat can be made with any berries. Using frozen rather than fresh berries will typically result in a more runny filling.

Strawberry Coconut Crisp

5 from 1 vote
Print Pin
Servings: 6



  • 1 lb fresh strawberries, sliced
  • 2 T date paste
  • 2 T lemon juice


  • 2/3 cup old fashioned oats
  • 1/4 cup coconut flakes (unsweetened)
  • 1/4 cup date paste
  • 1 tsp ground cinnamon
  • 1/4 cup non-dairy milk


  • Preheat oven to 350 degrees F.
  • Combine strawberries, 2 T date paste and lemon juice. Pour into a 9 inch pie pan. 
  • Place all topping ingredients in a food processor and pulse several times, until combined. Spoon over filling and spread evenly. 
  • Bake for 25-30 minutes, or until the top is golden and filling is bubbling. 
  • Let cool for 20 minutes before serving to allow filling to set. Garnish with cacao nibs or additional coconut flakes. 


This can also be cooked in ramekins. Simply reduce cooking time to 20-25 minutes.
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating