This healthy chocolate pie crust recipe is ridiculously easy.
As in, I made it in about 30 seconds.
Yes, a 30-second healthy pie crust.
This recipe saves you precious time, so you can spend that time on the important part: the filling!
Like this No-Bake Chocolate Pumpkin Pie.
Or my favorite chocolate fudge pie, but I won’t link to that one today because you’re probably bored of my incessant mentioning of it!
Anywhoos… in addition to its simplicity, this healthy chocolate pie crust is great for numerous other reasons: It’s chocolate. (Yay!) No lard, no partially-hydrogenated oils, and no ingredients you can’t pronounce. (You can pronounce “cocoa” right?) No added sugars, no flour, and it’s also gluten-free.
Healthy Chocolate Pie Crust
Healthy Chocolate Pie Crust
Ingredients
- 2 tbsp cocoa powder or cacao powder
- 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
- 1/2 cup shredded unsweetened coconut (See nutrition link below, for substitutions)
- 1/8 tsp salt
- scant 1/2 cup pitted dates (8 small dates) (Readers have said that raisins work as well)
Instructions
Healthy Chocolate Pie Crust Recipe: Combine all ingredients in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan (as shown above). Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use. (Notes: I like Sunmaid dates, as they’re softer. Also, you can probably use a blender, but I haven’t personally tried it and therefore cannot vouch for it. And feel free to double or triple the healthy pie crust recipe for a bigger pie.)
I can’t show you what went on top of this particular healthy chocolate pie crust, as it’s scheduled to be Mothers’ Day dessert, and my mom reads my blog.
Happy Mothers’ Day to the most compassionate, selfless woman I know.
(Do you think we look alike? Just a little?!)
Pie crust: Love or Hate?
If we’re talking about that traditional flaky stuff, I’m going with yucky. When I lived in China, we frequented a restaurant that made really good apple pie. Except… I dislike crust, and my sister loathes apple pie. (Really. I don’t know how.) So we’d save money by sharing a slice: I’d eat all the filling and leave her the crust. Win for me, win for my sister, and big win for my mom who was paying!
Also, are you making anything for Mothers’ Day? I just took breakfast out of the oven: Fat-Free Banana Bread.
Thanks for your great recipes. Wondering, when you’re working on your site, if you could rearrange comments so they are in un-chronological order– with the most recent comments and replies on the top. To find your reply, I needed to scroll down from comments starting in 2012! Lots of time I could be putting to better use— like baking!
My husband is allergic to tree nuts, any substitutions for the cashews?
You could possibly use sunflower seeds. If you try it, definitely be sure to report back!
When using this pie crust for the chocolate chip cheesecake bars. Do i bake the crust separately before adding the cheesecake mixture and then bake again
when using this pie crust with the chocolate chip cheesecake bars , do I make the pie crust then put he cheesecake filling on top then bake. Or does the pie crust bake seperately before adding the filling and baking.
Okay, so I went totally rogue on this recipe. I needed to substitute several ingredients, but I really wanted a chocolate nut crust for Katie’s no-bake pb pie. So for anyone who’s considering making this recipe, here’s what I did:
-My bf has a coconut allergy, so I subbed 1/2 cup cashews, resulting in 1 cup cashews total in this crust.
-I had no dates and only had 1/8 cup raisins to sub in, so I tossed those into the food processor along with 1.5-2 tbsp coconut oil and 1-2 tbsp maple syrup.
-Because the crust is less sweet without the full amount of dates or raisins, I would recommend cutting back on the cacao powder; 2 full tbsp ended up being a bit too strong.
So, there you have it! This recipe is extremely versatile.
LOVE THIS! We have made it a few times, once with a pumpkin variation which was great as well. This is one of your many recipes that have filled our home with a lot of happiness 🙂 Thank you! Wondering though, the nuts get so hard when we blend them. When I make nut milks, I soak the nuts. Should the nuts be soaked for this? Any tips so we don’t get hard bits of nuts in the crust? Thank you!
Hmmm I guess you could. Or maybe just process longer? I’ve never noticed hard bits of nuts in mine.
I have used raisins… I have used Medjool dates… doesn’t matter… both make exceptional crusts… I’ve experimented, using oats, cashews, walnuts, etc. depending on what type of pie I am making… Nice alternative! Thank you! & sharing!!!
I would love to try this recipe but I have a but allergy. Is there a but alternative?o
I would love to make this but I have a nut allergy. Is there a nut alternative
My boyfriend and I have been eating clean for a month now and didn’t want to break the streak for his birthday yesterday…. So I made him a 2 layer chocolate almond butter banana “ice cream” pie using this chocolate crust recipe. IT DID NOT DISAPPOINT! I wasn’t exactly sure what to expect but was completely impressed with how delicious it was. It pleased even the most picky of our friends (vegan and non-vegan alike!!) . Thank you for this delicious and so so simple recipe and I can’t wait to make it again!
That looks AMAZING!