Strawberry Balsamic Pies (Vegan & Gluten Free)

Prep time: 10 Minutes – Cook time: 10 Minutes – Total time: 20 Minutes
Yield: Makes 12 Mini Pies

Ingredients:

• 2 Cups Whole Strawberries (Full to the top)
• 1 Tbsp Agave (Or 4 Packets of Stevia)
• 1 Tsp Vanilla Extract
• 1 Tbsp Balsamic Vinegar

Directions:

1. Pre-heat oven to 350 F.
2. Cut freshly washed strawberries into tiny pieces.
3. Place all ingredients above in a bowl and gently mix completely.
4. Let marinade while you prepare the crusts.
5. Using the recipe found here prepare your pie crusts.
6. Using a muffin tin (I used one with serrated edges) press dough down evenly creating miniature pie crusts.
7. Bake for 7-10 minutes (until your crust is golden brown).
8. Remove crust from oven, press centers down if needed and let completely cool in the pan before removing.
9. Using a butter knife gently remove crusts from the edge of the pan and pop out on to a plate.
10. Fill with strawberry balsamic mixture and top with our coconut whipped cream if desired (found here).
11. Serve and enjoy!
12. Note: for leftovers leave pies unassembled storing crust and pie filling separately. Assemble just before serving – keep both in the refrigerator.