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  • Maria Fernanda López

No Bake Vegan Coconut Pies (Paleo & Vegan)

Here comes another recipe, and a very coconutty one! This recipe was thinking about all my followers following the AIP approach to manage their symptoms, as I said before we have to do whatever is best for our bodies. Some people get a lot of benefits from the Autoimmune Paleo Protocol aka AIP.

As the name says, this is a diet that it is designed to help manage symptoms from an autoimmune condition, meaning that your body attacks itself. The main purpose is to eliminate for a period of time some of the foods that may trigger the side effects

Some of the foods to avoid with the AIP approach:

- Nuts and seeds

- Dairy

- Vegetable oils

- Alcohol

- Grains

Honestly it sounds harder than it actually is, since you have a lot of variety left. If you don't believe check Paleo On The Go out, these guys are the kings of AIP foods.

This recipe will be SO EASY to make, no baking needed and the ingredients are so simple! For toppings make sure you are using AIP friendly ingredients! I used Freedom Bars, they have some flavors that only contain AIP friendly ingredients.

For sugar, use coconut sugar, honey or maple syrup. In this recipe I used a sugar alternative, this is not AIP friendly. I used coconut butter in this recipe, your friend when it comes to the AIP diet, plus it adds a lot of flavor and a natural sweetness to recipes like this, I'm obsessed with it!

Also! This recipe is:

- Paleo

- Vegan

- Low Carb

- Keto friendly

So feel free to share this recipe with your loved ones! They are going to love this easy and coconutty recipe!


Here are some of my recipes you might want to try!


No Bake Vegan Coconut Pies

By Maria Fernanda Lopez

Serves 12 cups


- 1 cup of coconut flour

- 1/3 cup of granulated monk fruit or coconut sugar for AIP

- 1/2 cup of coconut butter

- 1/2 cup of full fat coconut milk

- 2 AIP friendly bars


1. Mix all the dry ingredients in a bowl.

2. Add the hot coconut milk and melted coconut butter and mix well.

3. Pour the mix into twelve silicone muffin cups and top with chopped bars.

4. Optional add low carb sprinkles.

5. Freeze for at least 3 hours.


Nutritional Information (per serving 158 kcal)

Fat: 11.2g

Carbs: 11.7g

Fiber: 5.3g

Protein: 2.7g

This post contains affiliate links.

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