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.
That crust does look good – I’ll definitely try it. And your mom is cute. 🙂
This looks soo yummy!! I will definitely have to try this…I might wait until you post the filling you used though 😉
Hey Katie! I’m just wondering: could you replace the cashews with any other type of nuts?
Thanks!
-Kristen N.
I haven’t tried it, but I don’t see why that would be a problem.
i made my mum your raw banana split cheesecake bites! I changed the recipe a bit but she absolutely loved them! My mum is truly my best friend and I’m so happy she had a good day! 😀
I love pie crust, and this one looks delicious! For mother’s day, my sister and I made sunny side up eggs, toast, cinamon raisin toast, and cinnamon apples for breakfast. The cinnamon apples were just apple slices tossed with a bit of cinnamon, and were a big hit.
awesome!! i made a raw chocolate mousse pic for mom. secret ingredient was avocado. it was a huge hit with the whole family
oh yes you and your mom look alike
I used to love pie crust and eat the scraps when I was a kid… then the first time I actually made pie crust for myself and saw what was in it, I was like, yuck!!! My mom makes a really good crust, though… no sugar (just Crisco, flour, and water) and it’s really light and flaky. But, like many others, I’m much more interested in the filling! I think apple, peach, and cherry are my favorites. Not tart cherries, though… Royal Anne white cherries are sweet and amazing! They’re hard to find, but I finally came across them on Amazon (Oregon brand, I think). So good.
I’ll have to find an excuse to try this pie crust! I’m glad I finally looked at the recipe for the no-bake pumpkin pie, because I’d assumed it would have tofu and I’m excited to see it doesn’t! Not really the right time of year for it, but I may have to give it a try if I can remember to pick up some canned pumpkin. 🙂
May I ask how similar this crust tastes to the Oreo cookie crust please? Thank you!
This looks awesome! I love that it has no icky ingredients 🙂
I’d leave the pie out and take the (gluten free) crust if I had to choose. But chocolate pumpkin pie with chocolate coconut crust is genius. I’d want the crust and it’s innards all there.
I used to be a TOTAL pie crust fan, but now I’m more into the filling. 😉
I have to try and swap out the cashews for something else maybe soy nuts but it loos so yummy!!!
Are we going to see the pie that went with this crust? 🙂
Yes! Still have to write the post, but hopefully soon!
This was really good and easy to make from scratch. Not quite 30secs, but I guess my blender just isn’t as strong.
As I don’t like the taste of coconut, I subbed half oats and half flaxseed for that. An I also used raisins, as I ran out of dates yesterday when making an avocado chocolate pudding 😀
Made this for the second time! Just added a teaspoon of peanut butter and OMG it added so much flavor and the perfect amount of oil!! HIGHLY recommend!
This sounds great & easy! My mom’s birthday is soon & I read you had a red velvet fudge pie??I hope we get the recipe soon, Red velvet cake Is My mothers ALL-time fave & I would love to incorporate it into a pie & use your crust!!:)