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.
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
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.
Ingredients:
- 2 cups raw nuts (walnuts, almonds, or cashews - or a mix)
- 2 cups pitted dates
- 1/4 cup rolled oats
- 2 teaspoons coconut oil
Instructions:
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!
Notes:
Hot tip: use the leftover “dough” to make no bake snack balls!
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. 🙂
