Perfect Vegan No Bake Pie Crust – fANNEtastic food | Registered Dietitian Blog
This vegan no bake pie crust comes together in minutes – all you need is a food processor! Want to bake a pie but still use this crust? No problem, you can bake this crust, too. Fun bonus: use the leftover “dough” to make no bake snack balls!
Let’s keep this post as short and sweet as this recipe, shall we?
If you’re looking for a pie crust recipe that can be made in 5 minutes flat and is packed with nutritious nuts and dried fruit, this is for you. It’s made using 4 ingredients – that’s it! All you need is a food processor.
To make this crust, toss 2 cups of nuts (walnuts are great here, but cashews or almonds – or a mix of two or all three – will also work), 2 cups of pitted dates, 1/4 cup of rolled oats, and 2 teaspoons of coconut oil into a food processor.
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Pulse for a minute or so until it’s mostly uniform, then use your hands to press the crust into a pie dish. If you want smoother/more uniform crust, pulse longer; for a more rustic/textured crust like you see below, pulse shorter. Up to you!
And that’s it! Your crust is ready to rock. As I mentioned in the intro, you can bake this crust if you want, or use it as a no bake crust. Just refrigerate it for a bit to help it set before serving if you’re using it as a no bake variation.
This pie crust is packed with nutrients (lots of healthy fat!) thanks to the fruit and nuts, and you can use any leftover “dough” to make snack balls! I love multi-purpose recipes. The ones pictured below have the addition of some dried cranberries and chia seeds, too, just for fun. I encourage you to double the recipe if you’re making it so you have lots of snack balls in addition to pie crust. 😉
Here’s the full recipe. Enjoy!
Vegan No Bake Pie Crust
5 minutes Prep Time
5 mins Total Time
- 2 cups raw nuts (walnuts, almonds, or cashews – or a mix)
- 2 cups pitted dates
- 1/4 cup rolled oats
- 2 teaspoons coconut oil
Place all ingredients in a food processor and pulse until mostly uniform.
Press into a baking dish. Place in fridge to set crust, then add filling. This crust will bake well too, if you’d prefer!
p.s. If you’re curious about the pumpkin filling in the photo, the recipe isn’t totally perfected, so I didn’t include it! It was really simple – 2 eggs + 1 can pumpkin + 1 tablespoon maple syrup + 1 teaspoon pumpkin pie spice. I whisked the ingredients together in a saucepan and heated them to cook the eggs, then let the filling cool and poured it into the crust and refrigerated. The filling tasted really good (not sweet – the dates in the crust helped with the overall pie sweetness), but it was more like a chiffon consistency – not super set – so I figure it needs a little more testing. A baked variation of it came out pretty well, but it still needs some work and my recipe testing buddy Sarah and I ran out of time. So, feel free to test it more and let me know how it goes. 🙂