In a bowl, sift together whole meal flour, Natvia and salt. Add coconut oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Don’t fret about a few lumps - it will all bake together beautifully! Make sure you aren’t touching the oil for too long or you’ll risk melting it into the flour.
Add almond milk and stir together with a fork until the dough comes together - you may need an extra ½ to 1 tbsp. of almond milk if the dough is too crumbly.
Using your hands, form dough into a bowl and wrap in cling wrap. Leave to chill in the fridge for 1 hour.
About 15 minutes before your dough is ready, preheat oven to 200c. Grease a 10-inch pie dish with a removable bottom with coconut oil.
In a large bowl, mix together all ingredients for filling and set aside.
Remove dough from fridge and cut out ¼ for the top layer - wrap this back into the cling wrap and leave to chill until ready to use.
Lightly flour your work surface and rolling pin with flour. Taking the remaining ¾ of dough, roll out into a large, thin 13” circle. Loosely wrap the dough around your rolling pin and transfer into prepared pie dish. Cut off the excess parts of dough (around the rim) with a sharp knife.
Fill pie with prepared filling. Take remaining ¼ of dough and roll out thinly. Using a heart shaped cookie cutter, cut out hearts and arrange on top of strawberries.
Bake in preheated oven for 20-25 minutes, or until the filling is bubbling and the dough is golden brown.
Turn off oven and allow pie to cool completely before serving - this will give time for the juices to set so the filling doesn’t pour out when you cut it!
When ready to serve, cut into ten slices. You could reheat the slices slightly in the oven if you prefer the pie warm :)
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