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.
This looks amazing! I did read somewhere that raw cashews are poisonous though. I know you wouldn’t put any toxic ingredients in one of your recipes, but do you have any insight into this? Thanks! 🙂
This crust was brilliant with the Chocolate-Pecan Pie! AHHH!!! I wanted to eat the whole thing myself.
I know you probably haven’t tried it, so your guess is as good as mine, but do you have any ideas on what I could use instead of nuts? There’s a nut allergy in my house 🙁
Sunflower seeds, if that’s OK? Sorry, but that’s all I can think of.
I just made this crust as per Katie’s instructions except I subbed 1/4 C. hemp seeds for 1/4 C. shredded coconut and it turned out just marvelously.
Awesome recipe. I use it all the time for even the most carnivorous people. I add 1 tbsp of coffee to bring the crust together though because I found there were not enough dates (I haven’t tried Sunmaid which you keep saying are moister than most) and I really like how the coffee makes the chocolate taste more chocolate-y which is always a good thing in my book.
Love this and had to adapt a bit due to having different things on hand. I used orange essence prunes instead of dates and sunflower seeds instead of the nuts. Came out beautifully too! Thanks
Thank you sooooo much. I’m newly gluten free and love your recipes! Now all I need is a good food processor! Like a Cuisinart!
Does this crust get crispy/hard like a normal pie shell would?
No, not really hard… it’s more like a graham-cracker-type texture, I guess.
Oh my goodness! Seriously de-lish! I made the crust with raw almonds & subbed golden raisins for the dates (had them on hand). I also added the peanut butter one commenter suggested (used a natural creamy pb). Made the no-bake chocolate pumpkin pie filling & put everything in 4″ tart tins. A little piece of Heaven on a plate! Will be doing a repeat for Thanksgiving! 🙂
Hi! I have a question….but first of all, THANK YOU SO MUCH for sharing this amazing recipe. I’m trying this tomorrow! This may sound stupid, but how long should the crust be in the fridge before serving? It’s just I’m making this at a friend’s house and I’m not sure how long I’ll be able to use her kitchen. Hopefully it’s a success and get to make this for thanksgiving too!
It can stay in the fridge for a few days, but you can also use it right away.
I love your blog! Just wondering if I can substitute the dates for something else? I can’t get dates where I am.
Maybe raisins? I haven’t tried it, so I really can’t say.
I tried it with golden raisins (because that’s what I had on hand)…..worked beautifully! They were fairly moist (more than what I usually find with a lot of traditional raisins). Hope that info helps!!
Thanks for the tip. I’ll try that.
I cooked the crust with the greek yogurt cheesecake recipe for 50 mins at 350 and it turned out perfectly! 🙂 Thanks Katie, I love your recipes.
Thanks for making it!
you are the hottest thing in the world and that crust is inventive and delicious. I love you.
This crust sounds too healthy for me but you are incredibly Hot so I felt I should comment. Thanks for the web page.
Inappropriate comment!
I made this today for Pi day to go with your Mint Chocolate Fudge Pie. I wanted to note that the calories for this appear to be about twice what is listed on the Nutritional Info. page. For the recipe, the nuts alone add ~400 calories, the coconut ~260, the dates ~150, plus a little from the cocoa powder. This is pretty normal for pie crust, but I think anyone on a diet would want to know about the extra calories!
It seems to me that your pieces are about 1/4 of the pie instead of 1/8. 1/2 cup of nuts divided by 8 is not 400! Please re-do your math.