This easy, no-bake and refined sugar-free strawberry pretzel pie relies on fresh dates for natural caramel sweetness.
Strawberry pretzel pie
HANDS-ON TIME 30 min | TOTAL TIME 1 hour 5 min | SERVES 6-8
INGREDIENTS
PRETZEL CRUST
- 3 cups salted pretzels
- 1/2 tsp cinnamon
- 2/3 cup date paste
- 1/4 cup almond butter
TO ASSEMBLE
- 1 kg double-cream plain yoghurt
- 5 strawberries, blended
- 100g strawberries, halved or quartered
- Fresh mint
- 2 tsp lemon zest
- Edible flowers
METHOD
PRETZEL CRUST
GREASE and line the base and sides of a 20cm springform tin with baking paper.
PLACE the pretzels and cinnamon in a food processor and blend to a fine crumb. Add to a large bowl with the date paste and almond butter. Mix together using a wooden spoon until the mixture comes together.
PRESS the pretzel crumb firmly into the base of the tin, building up on the sides a little to create a case.
FREEZE for 20 minutes to firm up
TO ASSEMBLE
WHEN ready to serve, remove the tart case from the cake tin and place on a serving plate.
DOLLOP yoghurt into the case, working from the centre outwards. Swirl though some strawberry puree and decorate with fresh strawberries, mint, lemon zest and edible flowers. Serve immediately.
How to make your own date paste: Soak 360g pitted dates in 3 ½ cups boiling water. Reserve ½ cup of the date water, and blend everything else until a paste forms. Gradually add in the reserved water to reach your desired consistency. Use as a natural sweetener in your favourite bakes.
Made this sugar-free strawberry pretzel pie? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Refined sugar-free blueberry walnut crumble
ALSO SEE: Refined sugar-free simple chocolate pots
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
