I’ve literally tried at least 20 versions of no-bake crust and have never been able to get the exact flavor and texture that I want. I immediately knew this crust was a winner when I did my no-bake-crust-pinch-test. This is when you open the food processor and pinch the mixture between your fingers to see if it sticks together. If it doesn’t stick together, you’re left with a crumbly crust that not even the saddest of souls would want.
As soon as I pinched that barely sticky mixture and tasted the sweet & slightly salty goodness, I knew I’d never have to attempt another no-bake crust again. I first tried this crust with my raw banana cream cheesecake and was shocked by how delicious the combo was. The little bits of caramel-y dates and salty, crunchy, bits of nuts topped with banana cream cheesecake filling was just out of this world. Oh, and, did I mention this crust falls under our 5-ingredient or less rule and is EASY AS PIE to make!? See what I did thar? hardy har har har. Whether you’re seeking out a no-bake crust or you just want to try a new pie crust, I promise this recipe will suit your needs!
- 1 cup nuts - cashews, pecans, walnuts, almonds, hazelnuts
- 1 cup unsweetened shredded coconut
- ½ cup (8-12) medjool dates, pitted
- ¼ tsp sea salt
- 1-2 tbsp cacao powder (opt - for chocolate pies)
- Place nuts, shredded coconut & sea salt into food processor and add pitted dates, 1-2 at a time until mixture comes together. Add cacao powder if a chocolatey crust is desired.
- Pinch mixture together between your fingers - if it sticks together, it's ready. You don't want to over process or you'll end up with nut butter.
- Firmly press crust into a parchment lined springform or removable-bottom pie pan & freeze while making pie filling.