How to Make Raw Vegan Pie Crust

This is a post about making raw vegan Pie Crust, Cookie Crust, or Brownie Crust for your Dessert Base.

Most raw vegan dessert bases will come out like a cookie or a brownie crust more than like a flaky pie crust. This is my favourite kind of consistency, so I’m definitely not complaining!

Crusts are generally made with a combination of nuts, seeds, or coconut flour combined with dates. Depending on what type of nut you use, it will produce more or less oil. You can also add some coconut or coconut butter as desired.


There are recipes out there that call for a lot of ingredients and are a little bit more fussy (though I’m sure delicious), but that’s totally necessary. Here are the basic guideline for a 9X9 inch crust.

  • 1.5 to 2 cups of nuts or a combination of nuts, seeds and coconut
  • 6 dates to 1 cup of dates, depending on how oily the nuts are that you use.
  • Example: almonds and sunflower seeds are quite dry, walnuts and pecans fall somewhere in the middle, cashews more so, pistachios and macadamia nuts are the oiliest.

The method works like this:

  1. First, blitz your nuts or seeds in the food processor and blend until it becomes a flour.
  2. Once a crumbly flour has formed, start adding your dates.
  3. The crust is ready when the base starts to form a crumble. Stop the food processor when it starts to look a bit sticky. Test the crumble between your thumb and finger and if the dough starts to stick stick together, it’s ready. Make sure to stop the blending before it turns into a large ball of dough.
  4. Press into a tray or springform pan. Chill for at least 30 minutes, preferably longer, before adding your filling.

I love brownies and they’re my favourite base, both for flavour as well as texture, when it comes to any flavour that pairs well with chocolate. This combination worked extremely well as the base for my Raw Vegan Cherry Cheesecake recipe.

  • 1 cup walnuts
  • 1 cup dates
  • .33 cup raw cocoa nibs, or cocoa powder
  1. For the crust, start by blitzing the walnuts in the food processor until the walnuts start to release some oil and begin to clump together, so past the “flour” stage.
  2. Start adding the dates a few at a time until all of the dates have been added and this comes together as a kind of moist dough.
  3. Add the cocoa nibs or powder. Blend until combined.
  4. Press into a tray or springform pan. Chill for at least 30 minutes, preferably longer, before adding your filling.

A few note about the base for raw vegan desserts:

When I know I’m going to make a dessert that includes a crust, I generally like to get it out of the way a day in advance of the rest of the recipe. It has to chill in the fridge or freezer anyway, so I find it much more convenient to have the crust ready to go.

However, if you’re making the base on the same day as the rest of your “baking” I recommend doing it last. Why? Because you don’t have to clean the food processor out in between the filling and the base. Just put your filling in a bowl and let it chill in the fridge separately while you use the food processor to whip up your base. There’s no harm done in getting a bit of the previous tasty residue into the base, it won’t be noticeable, and if you’re like me you probably don’t relish cleaning the food processor over and over again so save yourself some hassle. Just sayin’.

A general tip about preventing your dessert from sticking to the pan. You could line your pan with parchment/wax paper, but if you’d like to be a bit more environmentally conscious you can sprinkle some coconut on the bottom before you press the dough in and this will help it not to stick. Another magical use for coconut!

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