This Paleo Strawberry Pretzel Salad is a grain-free take on the classic layered dessert. It features a crunchy pecan-based crust, a creamy dairy-free cashew cheesecake layer, and a homemade strawberry gelatin topping. The result is fresh, flavorful, gluten free, dairy free, and naturally sweetened.
I loved the original version of this dessert growing up — a salty pretzel crust, a sweet cream cheese layer, and boxed jello with fresh strawberries. This paleo remake replaces the pretzels and dairy with real-food ingredients while keeping the same contrast of sweet, salty, crunchy, and creamy. Everything is made from scratch, and while it takes a bit of time to assemble, it’s straightforward. From start to finish I prepared this in about an hour, including prep and soaking the cashews.
Paleo Pretzel Crust
To recreate the salty-crunchy base without grains, chopped pecans add the nutty crunch that pretzels normally provide. A bit of salt gives the familiar savory edge, and melted ghee lends a buttery flavor. If you need this to be fully dairy free, butter-flavored coconut oil works well in place of ghee. The crust is only lightly sweetened with coconut sugar so it balances nicely with the creamy and fruity layers above.
Paleo Cream Cheese
The cheesecake layer is a cashew-based filling that becomes luxuriously smooth when blended. Soaked raw cashews combine with melted coconut oil, a touch of maple syrup for sweetness, lemon juice for brightness, and a pinch of salt for balance. The texture and tang mirror traditional cream cheese layers but are completely dairy free while still rich and satisfying.
Paleo Strawberry Jello
The top layer is homemade strawberry gelatin made from real fruit and gelatin. Simmer fresh or frozen strawberries with water until soft, blend and strain for a smooth base, then dissolve grass-fed gelatin into the warm puree. This homemade jello is a bit thicker and more fruit-forward than boxed mixes, and it’s sweetened primarily by the strawberries themselves with only a small addition of maple syrup.
If you don’t have fresh strawberries, thawed frozen berries work fine. I used frozen strawberries for the jello and they set up nicely; fresh berries would be slightly firmer in texture, but either option yields a delicious topping.
This paleo strawberry pretzel salad hits all the satisfying contrasts: sweet and salty, crunchy and creamy, bright and indulgent. It’s an excellent summer dessert that stores well in the fridge and is great for sharing.
More summer dessert ideas:
- Paleo Strawberry Shortcake Biscuits
- Vegan Paleo Blueberry Pie Crumb Bars
- Paleo Butter Pecan Ice Cream
Paleo Strawberry Pretzel Salad
Jessica DeMay
40 minutes
20 minutes
4 hours
16 servings
Ingredients
Crust
- 1 cup almond flour
- 1 cup chopped raw pecans
- ¼ teaspoon salt
- ¼ cup coconut sugar
- 7 tablespoons melted ghee (or butter-flavored coconut oil for dairy free)
Strawberry Layer
- 1 pound strawberries (fresh or frozen; I used frozen)
- 1 ¼ cups water
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- 2 tablespoons grass-fed gelatin
- 2 tablespoons water (for blooming gelatin)
- 1 ½ cups sliced strawberries (for topping)
Cheesecake Layer
- 1 ½ cups raw cashews, soaked
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- ¼ teaspoon salt
Instructions
- Make sure the cashews are soaked. For a quick soak, cover with hot water for 1 hour (change the water once). For a gentler soak, cover with cold water for 4–8 hours.
- Preheat the oven to 350°F and line an 8×8 (or 9×9) pan with parchment paper.
- Prepare the crust: in a medium bowl combine the almond flour, chopped pecans, salt, coconut sugar, and melted ghee. Mix until evenly combined, then press firmly into the bottom of the prepared pan. Bake for about 20 minutes, or until the edges are lightly browned. Allow the crust to cool for at least 30 minutes before adding the cheesecake layer.
- While the crust bakes, make the strawberry jello. In a small saucepan, heat the strawberries and 1 ¼ cups water over medium heat for 10–15 minutes, until the berries are very soft. Remove from heat and blend until smooth, then strain through a fine mesh sieve to remove seeds. Stir in the maple syrup and ⅛ teaspoon salt.
- Bloom the gelatin by stirring the 2 tablespoons gelatin into 2 tablespoons cold water until it forms a paste. Add the gelatin paste to the warm strawberry mixture, return to medium heat, and cook, stirring, until the gelatin is fully dissolved (about 2–3 minutes). Transfer to a measuring cup and let cool slightly, skimming any foam from the top. Reserve the sliced strawberries for assembly.
- Make the cheesecake layer: drain the soaked cashews and add them to a high-speed blender with the melted coconut oil, maple syrup, lemon juice, and ¼ teaspoon salt. Blend on high until completely smooth and creamy, with no lumps remaining. Spoon into a bowl and set aside until ready to assemble.
- Assemble the dessert: after the crust has cooled at least 30 minutes, spread the cashew cheesecake mixture evenly over the crust, pressing to the edges to create a uniform layer. Chill in the refrigerator for 1 hour to firm up slightly. Remove from the fridge and carefully pour the cooled strawberry gelatin over the cheesecake layer. Arrange the sliced strawberries on top, then return the pan to the refrigerator for at least 4 hours, or until the gelatin is fully set.
- Store the finished salad covered in the refrigerator for up to 7 days.
Notes:
Butter-flavored coconut oil can be substituted for ghee to make the recipe fully dairy free.
Nutrition Information (per serving)
Calories: 334 kcal | Carbohydrates: 18 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 10 g | Fiber: 3 g | Sugar: 10 g
Vitamin C: 25 mg | Calcium: 56 mg | Iron: 2 mg | Sodium: 101 mg
