This no bake vegan pie crust recipe comes together in minutes. All you need are a few ingredients and a food processor. Then add your favorite filling, and you’re all set!
Want to bake a pie but still use this crust? No problem; you can bake this crust, too. I like to keep my options open. 🙂
Fun bonus: use the leftover “dough” to make no bake snack balls! They’re perfect for staving off that afternoon energy slump.
No Bake Vegan Pie Crust
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.
I also love how versatile this crust is. Use whatever filling you like – fruit/berries, chocolate, custard, pumpkin, etc. It’s all good!
(Need some inspiration? This vegan & gluten free No Bake Blueberry Custard Pie is one of my favorites!)
In addition to pie, you can use this crust as a foundation for other desserts, like bars and crumbles.
How to Make Vegan Pie Crust (No Bake)
To make this crust, you’ll need 2 cups of nuts, 2 cups of pitted dates, 1/4 cup of rolled oats, and 2 teaspoons of coconut oil.
Not only do the dates add sweetness, but they also help hold the crust together.
When choosing nuts, walnuts are great here. But cashews or almonds – or a mix of two or all three – will also work!
Toss all the ingredients 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 making the no bake variation.
This vegan pie crust recipe 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, so you have lots of snack balls in addition to pie crust. 😉
Here’s the full no bake vegan pie crust recipe. Enjoy!
- 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!
Hot tip: use the leftover “dough” to make no bake snack balls!
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 the consistency wasn’t perfect. 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. 🙂
What’s your favorite type of pie or vegan dessert? Let me know in the comments!
Looking for more vegan snack & dessert inspiration? Check out these recipes: