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.
Just made this to go with your Chocolate Bar Pie. https://lett-trim.today/2011/09/15/chocolate-bar-pie/%3C/a%3E%3Cbr /> I think its safe to say this pie won’t last through the night! OH MY WORD it is good!
Oh and my bf likes it too. He says you are a genius :).
So, here’s what I did (due to a desperation for peanut butter pie and a lack of certain ingredients): I used almonds as suggested, but I didn’t have any coconut so I used just under 1/2 cup rolled oats and about 1/2 tbsp coconut oil and 1/2 tsp vanilla extract. I also did it in my Magic Bullet. Worked just fine, tastes great.
First time I made this pie crust, I found myself out of shredded coconut. Determined to make it anyhow(it was my birthday and I had promised my son!) I used shelled sesame seeds in place of coconut and guess what!? It was delicious!! ♥
Disappointed that there is no way to print these recipes.
Made it with raisins and omg so awesome! Thanks for this
I just made your peanut butter pie. Yum. It was easy! -Next time I’ll omit the salt 🙂
This was so good but for some reason it didn’t stick together 🙁 so the crust didn’t really attach to the pie, it stayed powdery. Could it be that is because I used almond meal (100% almonds) instead of full almonds?
Katie, are all the pictures in your blog taken by you, of your food? They look so perfect, I just think nobody’s food can ever look like that! 🙂 If it truly does, it gives mes hope that if I try a recipe, mine will turn out to look like yours does!!!
Haha yes, they are taken by me. But I definitely edit out stray crumbs and stains if there are any. In these particular photos, I don’t think there were any, but I edited the white balance and saturation and probably sharpness.
I don’t care about the sharpness!! Your food always looks so good!! I will say that I’ve tried the Frosting Shots (how could I NOT!!!), and your individual chocolate cakes! Both turned out very good!! I love the fact that the frosting shots were so easy!!! The only thing about the cakes was that it took too long to cool down before we could eat them! 🙂
Thanks for all the good work! Wish I could be one of your recipe testers!!!
Hi Katie!
I am so excited to share with you what I discovered about ‘ruined’ Coconut Butter and why it doesn’t turn out for some people!
If you use dehydrated(most flaked styles are) coconut, it will never blend into that smooth, creamy, buttery texture!
The only way to know if it’s dehydrated is to look on the back of the package in the ingredients caption.
Voila! I was soooo thrilled to learn this, as I thought that I was always going to be ‘coconut-butter-maker’ challenged;-)
I hope this helps others feel better about their mad kitchen skillz, too!
Happy Blogging!
Wow! I just tried your pie crust and it is amazing!! I will never buy a prepared one again. Thank you!!
I thought it was a bit dry so I added 2 tbsp milk to it. Seems perfect. I made the greek yoghurt pie. 🙂
Love your blog!
It probably wouldn’t be quite as good…but I wonder if it would turn out with peanuts instead of the tree nuts since we have a tree nut allergy…thoughts?
You never know until you experiment :).
fact. 😉
Hi Katie, I’ve just come across this recipe and it looks great! I was wondering what purpose the raisins have in this recipe? The reason I ask is we don’t usually stock raisins in my house so I’m trying to see if there’s an alternative ingredient to use. Otherwise, I can just make a bunch of these pie crusts =)
Try dates instead.
Hi, I forgot to clarify that I don’t really eat dates either =/ I can buy them for this recipe, but was wondering what dates or raisins do in this recipe so I can see if I may be able to substitute them for something I normally keep in stock =) Thanks again!
The dates or raisins are what hold the pie crust together and sweeten it.
Katie….I’m a big fan of your cookie dough chocolate chip pie. I’ve probably made 6 or 7, and have added different ingredients, like chopped apples, nuts and some rum once. My question is this, I’m wondering if there is a way to make this savory? I’ve been thinking about ingredients that are usually added to dishes that include garbanzo beans, olive oil, garlic and tahini, plus some middle eastern dishes that include sun dried tomatoes and parsley. Any thoughts? I would still include the oats, baking soda and powder, to keep it firm.
That sounds like a really good idea. If you experiment, please report back to let the rest of us know as I’d be interested too!
I notice this and your Lara bars recipes also have dates. I love your website but my diabetic body hates dried fruit. Any other substitutions that you can suggest?
The dates in this recipe bind it together, I doubt you could sub it out with something without sugars to make it sticky. If you eat eggs, Elana’s Pantry has a few recipes for pie crusts that would be low carb. http://www.elanaspantry.com/paleo-pie-crust/ On second thought, maybe you could just sub an egg? But then you’d have to bake the crust.