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
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
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.
Alan says
mmm sounds yummy, like the fudge babies but giant and flat lol.
I already made a Baked Cinnamon French Toast, later iim making Black Bean Brownies and LEMON SQUARES! Thanks for all the great recipes and ideas
Chocolate-Covered Katie says
It is similar! I used that as a base idea, but I found the fudge babies a bit too sticky and sweet for a good pie crust.
Oh, plus this one has coconut. Coconut makes everything better ;).
And thank YOU for trying the recipes. I can’t even tell you how happy that makes me.
Aurelie says
Wow! I’ve never tried a flour-free crust before! Sounds amazing, though! (:
Jennifer @ Peanut Butter and Peppers says
Great pie crust! This will go in handy with alot of my recipes! Thank you so much Katie!
Fiona says
I am soooooo glad you posted this recipe!!!! I love your Chocolate Strawberry Mousse Pie but wanted to stop buying Oreo crusts to go under it. This is so perfect! Yay thank you! Happy Mother’s Day to you, you Mother of all chocolate recipes healthy and wonderful!
This Fit Chick Carrie says
Not a HUGE crust fan, but if you make it, I know ill love it!
Katie says
I made your deep dish chocolate chip cookie to take to our mothers day picnic. I actually made two. Lol. One with cocoa that’s like brownies and one original one. Can’t wait to dig in.
Anna Banana says
I love the pictures of you and your mom. 🙂 I’m a big crust fan as long as it’s made properly. I never eat bought pie because I just never like the crust. My mom has always made fantastic crusts because she never used lard. They weren’t flaky or anything, just provided a nice textural contrast to the filling which was always superb, as well.
GetSkinny GoVegan says
Yummy for sure. Have been cutting back a bit on the nuts but it’s hard to resist a raw pie!
Katie @ Peace Love & Oats says
That pie crust does look delicious! Hope you and your mom have a great day!
Samantha says
I actually agree with you on most flaky crusts. Crusts like this one actually often serve a purpose. I can be lazy and make things all the time without crusts but sometimes it actually matters is what I have found in the formation and structure of the item!
I can’t wait to try this one. I was looking at your raw cheesecake last night and thinking about it.
I swear I have been baking every day. But today I am leaning towards the banana-split pancakes and then I just saw your healthy bon-bons for the first time! So now I am thinking about them.
Have a great day!
sarah@thesweetlife says
Yummy! Love the pictures of your mom and I’m gonna have to try that no bake pumpkin chocolate cake!
I made my mom a fruit tart: http://thesweetlifeonline.blogspot.com/2012/04/easter-fruit-tart.html
with a shortbread crust and cashew pastry cream. I hope she loves it.
Ashley says
I have never liked pie crusts, they were always too flaky. But I love these date nut crusts. I can’t wait to try your version here.
For Mother’s Day I’m making your chocolate mousse recipe (I’ve made this several times, my mom and I are huge fans!)
Megan E says
What a clever idea! Wonder if the coconut could be substituted with something else for those that don’t like it…will have to think on it.
One thing that is a bit off for me…is there any way you can give recipes (especially like this one) in weights? Otherwise proportions can be way off…and not all of us are good at changing our adding amounts when something goes wrong…
Thanks and happy holidays…
Chocolate-Covered Katie says
Like you, I actually prefer weights. I’m surprised at myself that I didn’t offer them for this recipe, as I normally do!
(All my other date-based recipes include weight measurements, as do many of my non-date recipes.)
If all of my readers had a food scale, my job would be so much easier… not to mention, I’d have so many fewer comments to answer as to “Why didn’t this turn out?” 😉
Claire says
Katie – would you cook this crust or just use with non bake pies?
Claire (big fan – made a trio of desserts to take to my mum and dads for dinner – your Pumpkin bars (made with Butternut instead) coconut crack bars (my fave) and fudge babies) All went down VV well XXX
Chocolate-Covered Katie says
I’ve never tried baking it, but if you do please let me know, as that sounds like a fun idea.
Sarah Lang says
So if my pie crust didn’t stick together.. it’s probably because I didn’t use enough dates or because they weren’t soft enough? I used this for the no-bake peanut butter pie recipe and the crust didn’t work, but I just scooped it out and used it as a topping instead haha. Still delicious!
Chocolate Covered Katie says
Just add a little water next time and it will stick even if the dates you used are too dry :).
Rana says
This looks very useful and I`ll be coming back to it soon, I think 😉
Thank you!
Sunnie (moderngirlnutrition.wordpress) says
Looks delicious! There really is no need for all those icky hydrogenated oils. Thanks for sharing!:)
Erin says
I LOVE that you finally posted a pie crust recipe! I’ve made A LOT of your recipes, but never any of the pies because I actually agree with your sister – my favorite part is the crust! And if I’m making a healthy filling, it seems like an oxymoron to stick it into a store-bought pie crust. But now… hooray! Pie time ^_^
Chrissy says
When I was a toddler, I would beg my mom for scraps of raw pie crust. I loved it! No clue what I was thinking! Ewwwwwww.
Lauren says
Perhaps tomorrow you can share the filling you used….? ;o)
Samantha says
I thought the same thing. 🙂
Chocolate-Covered Katie says
I’m running behind and probably won’t get it up for a few weeks. But it was the Red Velvet Fudge Pie. (I don’t mean to be a tease with that recipe; circumstances caused me to change when I’d originally planned to post it. But as always, if you absolutely must see a recipe before I post it, just ask!)
Samantha says
Not to worry…I won’t rush you. 🙂 I am excited for a new recipe!
I made the chocolate-strawberry truffle pie for the first time on this crust. It is AMAZING!
Jennyb says
i have always been a pastry fan – try & avoid most these days do to amount of fat it contains – but even a crumble topping with oats & flour…. yum! its even nicer when its gone a bit gooey and soaked up some of the juices from the cooked fruits 🙂
Mothers Day in the UK was 18th of March which is also the day after my mum’s birthday plus my step dad had just been diagnose coeliac so i made this gluten free cake http://www.bbcgoodfood.com/recipes/1162651/lemon-and-orange-cake
my first very tasty attempt at gluten free baking
Leslie @ healthybybalance says
yay! I love the “raw” crusts…this is almost raw, I guess it could be with raw cacao instead of cocoa. And happy mother’s day to your mom…she looks like a fun lady! And to you too, because as a mother of dogs myself, I know they sometimes forget to say it.
We juiced for a quick mother’s day breakfast and then lunch will be salmon, asparagus and lemon caper mashed potatoes. I’m also doing a goat cheese app and then lemon pound cake, ice cream and balsamic fruit for dessert.
Chocolate-Covered Katie says
Ooh edited! 🙂
michelle says
Im not a big pastry crust fan. You and your sister are like my girls…opposite on food likes/dislikes. I made your lemon bars yesterday and could’ve ate the entire pan!!!
This crust looks great….coconut does make everything better
loulou says
your sister looks like your mom, and you look just like your dad!!!
Kara @Nutritious-n-Delicious says
Yum! Too bad you didn’t post this before I made my dad a chocolate peanut butter banana pie. This would have been perfect!
Char @ www.charskitchen.ca says
I love that this is so easy to make! Thanks, Katie!
I have to admit, I do looooove flaky pie crust. And I’ve discovered that most prepared pies in grocery stores are accidentally vegan!! Dallas and I shared a strawberry rhubarb pie that we found at Wal-Mart of all places! The crust is definitely the best part 🙂
Amber with Slim Pickin's Kitchen says
Awesome! I’ve been needing a new pie crust recipe! I should’ve known you wouldn’t let me down! Happy Mother’s Day! You’re a mommy to Batman, right? 😉
Mallory says
I made chocolate-spinach pancakes and snickerdoodle pancakes!!! (my parents have never eaten snickerdoodles… what????)
Katrina @ Warm Vanilla Sugar says
Yum! So delicious sounding! Love it!
j3nn says
Awesome crust recipe!
Love the pics of you and your mom. So adorable!! 🙂
Sarah the official CCK drooler says
Your mother raised a great lady.
albeit a chocolate covered lady 🙂
So your mom gets extra props. And so does mine.
Kristen @ notsodomesticated says
You and your mom look so cute together!! 🙂
And yes, I love both the pie crust and the filling. I didn’t use to like the crust as a kid, but that has since changed!!!
Suzie says
Wow, that is crazy easy, but looks fantastic! Can’t wait to see what you made 🙂
Ellen @ Scrumptious Gruel says
LOVE pie crust. And I’m talking the flaky Crisco and flour type. That being said most pies I’ve tasted do not have very good flaky crusts.
So my theory is you haven’t had a decent pie crust made for you. I’d dare you to eat my apple-cranberry pie and not dig both the filling and the crust:)
Lana says
I love pie crust :3
For mother’s day we made our mother a novelty cake in the shape of our toy poodle — unfortunately because it was our first time baking a shaped, novelty cake we didn’t really feel comfortable altering any of the recipes to make them healthier, so it was full of butter and sugar. It tasted good, but so, so bad for us. We made it work, though, I was so happy!
Allison says
Yessss! Homemade pie crusts are the only way to go!
I was spoiled growing up in Belgium where nothing was pre-made, so my mom always did them from scratch. Even so, I’m going to have to say I really only like cookie crusts… like graham crackers! Yummmm
Voce says
What would happen if I used roasted nuts instead of raw? Would it taste too nutty, or just be less healthy?
Chocolate-Covered Katie says
Sorry, I haven’t tried it so I don’t know.
Alanna says
I think it would work… I’ve done a cheesecake crust (non-vegan) using toasted almonds and sugar before. Roasting makes a huge difference in the nut flavor, but often for the better! I would probably just suggest letting the nuts cool completely before combining with the other ingredients. Let us know if you do try it!
MeLissa Rocco says
I don’t usually have dates on hand (these are something I loathe!)…is there a suitable substitute you could suggest? I have no problems using sugar if that would work. Thanks!
Samantha says
I personally use prunes without any problems but I don’ t know how they compare to dates or if they are so similar in taste that you would loathe them too. 🙂 (I really need to buy one bag of dates and do a taste comparison!)
kate says
In the substitution notes :raisins, figs, or prunes 🙂
Samantha says
Prunes always causes such a giggle. I buy them by the 3.5 pound bag at Costco…and I swear it isn’t for digestive issues! I buy them with my 3 pound bag of walnuts. 🙂
Figs! Now there is another one I haven’t a clue what the taste is like.
Sarah the official CCK drooler says
I have NEVER tasted a fig! must try. ANd i didn’t know we could sub prunes for dates. That tidbit would have saved me from those i-dont-have-the-dates-to-make-this-recipe moments. Well, you learn something new everyday!
kate says
Lol i buy the huge bag of prunes from costco too! And i always feel weird about peopule seeing them in my cabinet hahaha
Melanie says
This looks great except both my girls have nut allergies so I can’t use any nuts at all. Do you think sunflower seeds would work? Any other ideas for substitutions?
Rachel says
I am also curious if seeds would work. My daughter has a nut allergy too.
Chocolate-Covered Katie says
Sorry, I haven’t tried any variations. But feel free to try and report back!
Kate M says
I have a nut allergy so I had to make some alterations to the recipe. I followed Katie’s recipe in her first cookbook which called for one cup of almonds and a third a cup of walnuts. I used one cup of sunflower seeds and a third a cup of pepitas. I also added two tablespoons of flaxmeal and two tablespoons of water in addition to the third a cup of cocoa powder, one cup of potato dates, and a quarter teaspoon of salt the recipe called for. The cross was a bit more crumbly than I expected to work with I had hoped that the flax meal and the water would stick together a little better but it didn’t quite hold up as well as I would have liked. I think next time I’m either going to add a little more water or try out substituting flax meal or hemp hearts for the pepitas. Or maybe I’ll do a tablespoon of sunflower butter in addition to the water? But I don’t know if it will set? The crust was very crumbly when I put in the chocolate infinity pie. I hope this is helpful to other people with nut allergies!
Patricia @ thecastironvegan says
I’m completely with you on this one! I HATE pie crust (the traditional kind, and even some non-traditional ones). My mother-in-law and I have a similar arrangement to the one you have with your sister: I eat the filling, she eats the crust. She makes a pretty good vegan traditional pie crust, though, so I can usually stand a few bites of it. I don’t mind graham or almond-based crusts, but in general, I can do without the crust. Filling is where it’s at!
Shelley says
ooooohhhh that looks like a crust I would actually like! I’m not a fan of the traditional pie crust. I like graham cracker crust, and chocolate wafer crust, but the pasty dough just isn’t my thing.
kate says
Store pie crust is made with lard?? Yuck i dont know what i thought it was made with. Lard, butter its all yucky lol. But i am def casting yummy vote for this crust! Thank you!! 🙂
Chocolate-Covered Katie says
I don’t know about all of them. I’m pretty sure Pillsbury ones do, though.
NessyS says
Thanks so much for this lovely pie crust! I have been wanting a gluten free one and this sounds like “THE BOMB”!! You and your Mum or “Mom” look very sweet. It is a nice thing to see you both happy together.
Rachel says
I’m so glad to hear I am not alone in my dislike of pie crust! I am more willing now to eat some than I was when I was younger. I do love pie fillings usually! My mom used to say it was un-american to not like pie. Haha!
Kat says
I made my mom PBJ Thumbprint cookies. They are Vegan, Gluten Free and Refined Sugar Free. I love making up recipes just like you. And I love it even more when they are sooo good that I can make them for other people.
Thank you for the pie crust recipe. I will definitely be trying something like this soon. I just need to figure out what I want to put inside the crust. I don’t like pudding or mousse, and I haven’t had a vegan cheesecake that I like yet… so I’ll have to figure out something else. Maybe something with peanut butter in it. YUM.
Anna @ The Guiltless Life says
Haha I prefer the filling of apple pies and my sister prefers the pastry too! So funny. I think you and your mom really do look alike – especially your eyes. Can’t wait to find out what went on top of that crust!
Kit-Kat says
My mom makes a great pie and very light crust (hardly any sugar in it). She does not eat pies with fruit in it (since her mom/ my grandmother gave her way too much processed/mashed/canned fruit glop as a small child and instead likes her fruit fresh), so when she makes a pie it is usually pumpkin or sweet potato. It’s always a special occasion when she makes a fruit pie, so I love pies! I don’t like the buttery-tasting crusts of other pies, though, so I’m with you on that one :-b
And me, my sisters, and my little brother have made every meal for my mother (and father) except for lunch (we went out to Trader Joes after our Latin Mass got out). She’s having a fabulous day.
Bet you can’t guess what we’re having for dessert……
….. your Strawberry Chocolate Truffle Pie!!!! 😀
heleen says
Hi Katie, do you think you could come up with a pie-crust recipe that doesn’t involve a blender? Also, when you say ‘dates’, you mean fresh dates, right..? I only ever see dried dates in store here 🙁 (I’m from Belgium)
Thank you for the perpetual food inspiration you give us 🙂 I made the banana-pancakes for Mother’s Day and she loveddd them. x
Chocolate-Covered Katie says
Nope, dry dates! 🙂
Spencer says
What an awesome recipe! It looks absolutely fantastic.
cucicucicoo says
yah! i actually do like pie crust but it seemed ridiculous to put a healthy pie into an unhealthy crust. but now i can do all healthy! thanks!! 🙂 lisa
p.s. now looking at heleen’s comment above mine, she’s making me wonder if they’re supposed to be fresh or dried. i too can only find dried. (i’m in italy)
Chocolate-Covered Katie says
Dried are perfect! 🙂
cucicucicoo says
yah, perfect!
Lady Jennie says
That crust does look good – I’ll definitely try it. And your mom is cute. 🙂
Chelsea @ Chelsea Eats Treats says
This looks soo yummy!! I will definitely have to try this…I might wait until you post the filling you used though 😉
Kristen N. says
Hey Katie! I’m just wondering: could you replace the cashews with any other type of nuts?
Thanks!
-Kristen N.
Chocolate-Covered Katie says
I haven’t tried it, but I don’t see why that would be a problem.
Jordan says
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! 😀
Caralyn says
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.
Monica says
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
Alanna says
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. 🙂
Fiona says
May I ask how similar this crust tastes to the Oreo cookie crust please? Thank you!
Lexi @ You, Me, & A World to See says
This looks awesome! I love that it has no icky ingredients 🙂
Nikki says
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.
Kathleen @ KatsHealthCorner says
I used to be a TOTAL pie crust fan, but now I’m more into the filling. 😉
Jennifer from NJ says
I have to try and swap out the cashews for something else maybe soy nuts but it loos so yummy!!!
Jessy says
Are we going to see the pie that went with this crust? 🙂
Chocolate-Covered Katie says
Yes! Still have to write the post, but hopefully soon!
Laura says
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 😀
karisa gagnon says
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!
Maise says
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!!:)
Charissa says
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! 🙂
Megan Lewis says
This crust was brilliant with the Chocolate-Pecan Pie! AHHH!!! I wanted to eat the whole thing myself.
Sophie says
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 🙁
Chocolate-Covered Katie says
Sunflower seeds, if that’s OK? Sorry, but that’s all I can think of.
katy sparrow says
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.
catherine says
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.
Kate says
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
Cathy says
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!
Aly says
Does this crust get crispy/hard like a normal pie shell would?
Chocolate-Covered Katie says
No, not really hard… it’s more like a graham-cracker-type texture, I guess.
Crystal says
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! 🙂
Alle says
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!
Chocolate-Covered Katie says
It can stay in the fridge for a few days, but you can also use it right away.
Melenie says
I love your blog! Just wondering if I can substitute the dates for something else? I can’t get dates where I am.
Chocolate-Covered Katie says
Maybe raisins? I haven’t tried it, so I really can’t say.
Crystal says
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!!
Melenie says
Thanks for the tip. I’ll try that.
Jessica says
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.
Chocolate Covered Katie says
Thanks for making it!
martin says
you are the hottest thing in the world and that crust is inventive and delicious. I love you.
TheHammer says
This crust sounds too healthy for me but you are incredibly Hot so I felt I should comment. Thanks for the web page.
marleen davis says
Inappropriate comment!
Danielle says
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!
marleen davis says
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.
Lauren says
Just made this to go with your Chocolate Bar Pie. https://chocolatecoveredkatie.com/2011/09/15/chocolate-bar-pie/
I think its safe to say this pie won’t last through the night! OH MY WORD it is good!
Lauren says
Oh and my bf likes it too. He says you are a genius :).
Caitlin says
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.
Line says
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!! ♥
Ellie says
Disappointed that there is no way to print these recipes.
rodrian says
Made it with raisins and omg so awesome! Thanks for this
Cindy Roper says
I just made your peanut butter pie. Yum. It was easy! -Next time I’ll omit the salt 🙂
Elisabetta says
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?
Shannon says
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!!!
Chocolate Covered Katie says
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.
Shannon says
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!!!
Barbie says
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!
Lisa says
Wow! I just tried your pie crust and it is amazing!! I will never buy a prepared one again. Thank you!!
Emily says
I thought it was a bit dry so I added 2 tbsp milk to it. Seems perfect. I made the greek yoghurt pie. 🙂
Camilla says
Love your blog!
Catherine Treadwell says
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?
Chocolate Covered Katie says
You never know until you experiment :).
Catherine Treadwell says
fact. 😉
Ama says
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 =)
Unofficial CCK Helper says
Try dates instead.
Ama says
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!
KarenW says
The dates or raisins are what hold the pie crust together and sweeten it.
Tom Cassady says
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.
Unofficial CCK Helper says
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!
Susan says
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?
Jen says
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.
Melissa Johnson says
Incredible crust. Used very fine pecans (like a powder) and walnuts.
Evia says
Hi Katie.
I used the chocolate pie crust for the peanut butter cup pie. It was divine! But it was a little crumbly. What could have gone wrong or how can I fix it?
Thank you
Unofficial CCK Helper says
Depending on your dates, you might have to add a tiny bit of water. Should fix it right up!
courtney says
Just wanted to let you know that i made this crust, but substituted oats for the coconut, since i didn’t have any, and it turned out to be fantastic! thanks again for another win that i can share with my non-vegan friends!! 🙂
joanna says
Thank you for this recipe as I have a milk allergy and am looking for new ways to bake and cook…
Maureen says
Oh…I loved to see the photos of you and your mum. How beautiful! I am a mum too, and it made me cry with joy that you appreciate her so much. You are lucky to have each other.
ashka says
hey!
I’m allergic to coconut, can i sub the coconut with something else?
thx!
Joy says
The 30-Second Chocolate Pie Crust is so delicious! I really liked it! I don’t have a food processor so I cut the dates into tiny pieces and mixed it all up in the blender. I used cashew meal instead of whole cashews (a good bit less than 1/2 cup since I figured that whole nuts would have lots of space in between them in the measuring cup). I did end up moistening everything with a little light coconut milk which I had leftover from the Chocolate Greet Yogurt Pie – also fabulous – and it held together nicely. Thank you for the great recipe!
Paula says
My husband and I changed our way of eating about 5 months ago as we were getting very unhealthy. I was preparing for a luncheon and wanted to serve a healthy but tasty dessert. Came across your recipe for chocolate pie crust but couldn’t find a filling for it that suited what I wanted. I started thinking that it might make good cookies so I put a batch in the food processor, added 2 tablespoons of natural peanut butter, rolled it into balls (1/16th of the recipe) and rolled them in a combination of ground almonds and sesame seed. OMG! They are to die for. My husband loves rum balls…might try adding rum flavouring next time. Thanks so much for the awesome start to an amazing treat that we could enjoy along with our company!!
marleen davis says
Hi you little genius! I am dying to make your 30 second Chocolate Pie Crust. 2 problems. I don’t have a food processor, just a teeny little bullet type blender—what do you suggest. And in the 30 second pie crust–will Almond or Hazelnut meal suffice for the raw nuts? Thanks for all your wonderful recipes. I have to convert to GF and sugar free but the ones I have been able to try work well. I appreciate all you do! marleen
Chocolate Covered Katie says
I’ve never tried, so you will have to experiment. But perhaps you can process it in multiple batches?
Michele says
Hi, Katie!
I love your recipes, and have used many of them as a starting base to creatively modify for my diet. Today, however, I saw your No-Bake Peanut Butter pie and had to give this a spin (mainly because of what ingredients I had on hand). For starters, I used two very ripe bananas and 1 cup of cooked beats to puree with the rest of the ingredients in the pie base (except subbing for the oil, I used unsweetened applesauce). I also added about 1-1/2 tablespoons of cocoa powder plus the same amount of sweetener, and 3 small dates, and 1 cup of tahini in place of the peanut butter, in my Vita-Mix. For the crust, I used 8 small dates, 1 cup of pretzels, (skipped on the coconut and added salt), and about 2 tablespoons of chocolate milk to provide a little extra moisture. The above changes made the crust plus whipped velvet-red pie base look (and taste) spectacular!!! Thanks for your healthy, inspir-sensational recipes!! 🙂
Karla says
Hi Katie! I am diabetic and I cannot eat neither dates nor raisins. Is there another possible substitution for this recipe? I bought your book and some recipes call for this chocolate pie crust. Thanks!
Karla
Unofficial CCK Helper says
Just substitute your favorite pie crust of choice for those recipes. It will still work!
Karla says
Great, thanks!!
Holly Timberline says
This is delicious but SOOOOOO crumbly! I added a tablespoon of coconut oil, which helped. Even then it made a huge mess in my kitchen. Is there a way around the crumbliness?
Unofficial CCK Helper says
If your dates are not as soft as Sunmaid, you may have to add a little water to add moisture. Then it will stick together. Hope that helps!
Diana says
Hi Katie,
This looks great and I’m excited to try it for cheesecake. One quick question – would it be possible to use date syrup instead of the dates? I have a jar of the pure kind, without any sugar, which is pretty thick (thicker than the cheaper kind cut with sugar and water, which I also have, but not as thick as date paste, which I gather is what you’re going for here). TIA!
Lyn says
Same beautiful smile!
Barbara says
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!
Bonnie says
My husband is allergic to tree nuts, any substitutions for the cashews?
Unofficial CCK Helper says
You could possibly use sunflower seeds. If you try it, definitely be sure to report back!
Betty says
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
Betty says
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.
Kathryn says
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.
Melissa Dlugolecki says
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!
Julie Dove says
Hmmm I guess you could. Or maybe just process longer? I’ve never noticed hard bits of nuts in mine.
Gretchen says
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!!!
Bonny Boles says
I would love to try this recipe but I have a but allergy. Is there a but alternative?o
Bonny Boles says
I would love to make this but I have a nut allergy. Is there a nut alternative
Jess says
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!
Jason Sanford says
That looks AMAZING!
joe says
Aluminium is carcinogenic. Don’t ever use it for food.
joe says
Hi Katie I dunno whether I said this before but its vital to know. Do Not use aluminium for cooking it causes cancer.
Tanya says
Tried making this for the no-bake chocolate pie (delish btw) but the crust didn’t work. I just got something that more closely resembled a crumb topping. Is there a liquid missing from this recipe? Thanks!
Jason Sanford says
No need for liquid! It just sounds like all you need to do is process the “dough” longer because the nuts release their natural oils. That should fix the issue!
keith says
I needed a chocolate crust to try your “lemon” pie with (allergic to oatmeal), so tried this. Being that I cannot stand dates (grew up with my mom always bringing them home whenever the datenut tree at her workplace dropped them). Also not a fan of raisins unless they come in a yellow bag covered with chocolate (LOL). So I replaced the dates with 3 tablespoons of raw coconut oil (not melted) and the nuts & shredded coconut (can’t find unsweetened in my area) with 1 cup off almond flour. Have to add cold water into the processor a teaspoon at a time at the end until it gets to the proper consistency. Came out great, and tasted a bit like an unsweetened version of your chocolate peanut butter cookies without the PB.
Anjelykuh says
i think i have made almost if not all of your recipes I PERSONALLY love love them…they are simple to make and they are the perfect sweetness when i want something delicious, sweet and healthy….i love everything chocolate covered katie
Belen says
Katie, can I use dried apricots instead of dates?? Can’t find dates anywhere…
Will make this and put your avocado chocolate mouse on top!