Ever been in a hurry and didn’t have time to make a graham cracker pie crust? Or looking for a gluten free alternative that is quick? Well, then you will like this recipe.
I was making our vegan cheesecake and I was in a bind for a crust, my usual crust requires a food processor (and I couldn’t use mine at the moment, long story). Any way I was searching for an alternative that was quick as I had already made the filling and didn’t want it to set before I had a chance to put it in a crust, I came across this recipe which I had to tweek because it wasn’t vegan, but it worked out nicely, so I thought I would share my changes.
So as you have probably noticed I don’t eat a lot of refined sugar, so I switched out the sugar in the original recipe for date sugar and the butter for coconut oil, I had almond flour so I used that but I was in a hurry so I simplified things by leaving out the extras, and I think it turned out pretty good. I also was using a large pie plate so I 1 1/2 times the recipe and I think I could have used a bit more, so in the following recipe I doubled the recipe instead.
Although I still love my Nutty No Bake Pie Crust and my Gluten Free, Nut Free Pie Crust (which is especially nice for those with nut allergies) from our Pure and Simple cookbook; this is definitely going to be my new go to recipe when I need a crust in a hurry.
This was supposed to be for the weekend but I couldn’t resist trying a piece.
- 2 1/2 c. almond flour
- 1/2 c. date sugar
- 6 Tbsp. coconut oil, gently melted
- Place the almond flour in a mixing bowl
- add the coconut sugar and stir
- now add the melted coconut oil
- stir with a fork until fully incorporated
- press into a pie plate (I like to use a sandwich bag to keep it from sticking to my hands)
- bake at 350 for about 5 minutes, until golden brown.
- Let cool and fill with whatever you like, in this case it was our unbaked vegan cheesecake from our cookbook, but the possibilities for this crust are endless.