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Raw Pie Crust [Vegan, Gluten-Free]

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Raw pie crusts are often one of the essential recipes that raw foodists have in mind and/or in their refrigerator. It’s because you can always just grab one and stuff it with any filling or topping your taste buds feel like having anytime. This raw pie crust recipe is so easy to prepare with just four ingredients and the taste is undeniably delicious!

Raw Pie Crust [Vegan, Gluten-Free]


  • 1 cup dried unsweetened shredded coconut
  • 1 cup dry walnuts (not soaked)
  • 1/2 cup dates
  • 1/4 teaspoon sea salt (do not omit!)


  1. Put all the shredded coconut, dry walnuts, dates and sea salt in a food processor.
  2. Process the ingredients well but make sure the texture is still a little chunky. (You should still see small flecks of dates in the mixture.)
  3. Dump the pie crust mixture into a pie dish and press it down firmly.
  4. Refrigerate the crust before serving.

Nutritional Information

Nutrition Facts

Per 45 g (2 oz) suggested serving:

Calories 249 10 %
Protein 4 g 7 %
Fat 21 g 28 %
Carbohydrate 15 g 4 %
Dietary Fiber 4 g 14 %
Sugars 9 g

Source: The Rawtarian, USDA


To maintain the crust’s firm consistency and to avoid it getting soggy, it’s highly recommended to only add the filling and/or toppings when it’s ready to serve and eat.

This recipe makes six servings and stores well up to four days in the fridge.




Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw food recipes. She is the host of  The Raw Food Podcast and the author of "The Rawtarian’s Raw Food Favorites." She shares 100+ free simple, satiating  raw food recipes on her blog, The Rawtarian.



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6 comments on “Raw Pie Crust [Vegan, Gluten-Free]”

Click to add comment
Tob Breogh
3 Years Ago

Thank you ! I´ve copied it and shared too ! I´m not into coco nut but I can use another fruit ingredent instead.

Kate Larson
3 Years Ago

Is that Apple and cinnamon on top?

Marius Bachke
3 Years Ago

Gena N Hayden Reeser
3 Years Ago

Thank you

Mark Reeser
3 Years Ago


Nicole Marie
3 Years Ago

Yum thank you for sharing.


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