CrustAdd all the ingredients for the crust in a food processor. Pulse until the texture is similar to breadcrumbs, with a few larger pieces still intact. Scrape the sides of the food processor a few times if necessary.Grease an 8-inch pie pan with removable bottom (or a 9-inch pie dish). Pour the mixture into the pie pan and press firmly down and up the sides so the surface is even. Freeze while you prepare the panna cotta.Coconut milk panna cottaIn a small bowl, let the gelatin swell for 5 minutes in cold water.In a pot, combine the coconut milk, maple syrup, and vanilla bean seeds.Heat on medium without boiling until the mixture starts to smoke.Remove from the heat and add the lime juice. Add the gelatin and whisk until it is completely dissolved. Let cool for 20 minutes while stirring occasionally. Gently pour onto the pie base. Refrigerate for 3 hours.Strawberry coulisIn a food processor, turn all the ingredients for the strawberry coulis into a very smooth puree.Pour the coulis onto the pie. Top with fresh strawberries.Prinkle some toasted coconut flakes on top.Source: K pour Katrine

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Crust 1/3 cup (80 ml) coconut flakes 1/3 cup (80 ml) gluten-free quick oats flakes 1 tablespoon (15 ml) coconut oil 2 tablespoon (30 ml) cocoa 2/3 cup (150 ml) Madjool date pitted, roughtly chopped, packed tightly 1/4 teaspoon (1,25 ml) salt Coconut milk panna cotta 1/4 cup (60 ml) water 1 bag (7 g) Knox gelatin 1 can (400 ml) coconut milk (not light) 1/3 cup (60 ml) maple syrup 1 teaspoon (5 ml) vanilla extract or seeds of one vanilla bean 1 tablespoon (15 ml) lime juice strawberry coulis 2 cups (500 ml) frozen strawberries thawed 3 tablespoon (45 ml) maple syrup 2 tablespoon (30 ml) lime juice 1 1/2 cup (375 ml) fresh strawberries sliced for garnish 2 tablespoon (30 mL) toasted coconut flakes