I plan to try this, but I am looking for a pie crust recipe that is not too sweet. I don't want to add much, if any, sweetness to the filling. Do you know of a recipe that isn't sweet?

This looks nice and easy! I think I will try it this weekend and choose one of your yummy puddings as the filling. I will let you know how it turns out.

Laura Jane I just ordered your 30-Day raw food diet plan and I am looking forward to trying out more yummy recipies.

I'm trying to recreate a dessert I had, French Torte with sea salt and walnut crust. I think the crust and chocolate filling were raw. The crust was a wonderful salty taste that complemented the rich dark chocolate beautifully. Is this crust salty tasting and do you taste the dates or are they more a "paste"? Maybe I could omit the dates? Thanks!

Laura-Jane, have you ever tried your coconut cream recipe with this pie crust? I am thinking about doing it and know it would have to all be eaten right away so it wouldn't get soggy but wonder how the combination would be.

thank you laura-jane :))

Hi Laura-Jane
Do you think this crust will work with strawberry rhubarb? I will be cooking the rhubarb so it won't be totally raw.
Thank you

I know this is kind of defeating the purpose, but can this crust be baked with pumpkin filling. I'm looking for a crust recipe that's gluten free and this just looked easy because I already have all the ingredients. Just curious if it would hold up if baked. Thoughts? Thanks!
JESS

The other night I attended a Raw Food class and they served up a similar pie crust recipe, made with cashew flour. The filling is what I want to tell you about..it tasted just like pumpkin pie!! and there was NO pumpkin in it!

1 cup cashew flour
1/2 cup agave nectar
1/2 cup maple syrup
2/3 cup orange juice
2 tbl lemon juice
2 tsp vanilla extract
2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp ginger
pinch ground cloves
1/2 tsp salt
1 cup coconut oil, melted

Blend all ingrediants except coconut oil until smooth in the vita mix. Slowly add coconut oil and continue to blend until well combined,

Pour filling into prepared crust and refrigerate at least 4 hours before serving.

Makes 1 (9 inch) deep pie. I am going to make it into bars in a cake pan. it is very rich and very delicious!! This pie keeps especially well in the freezer. Transfer it to the refrigerator at least 3 hours before serving.

This was exactly what I was looking for, thanks! This will be only my second raw dessert I have made thus far. I will try it with your cheesecake filling. Yum!

I made this crust tonight with one substitution, I used almonds instead of walnuts. It's fantastic. I filled it with a vegan coconut cream pie filling and it is quite tasty.

Made this crust late last night on an impulse and loved it :o)

I did a chocolate banana cream filling which was good but a bit too heavy. I'd love to try it again with coconut cream or lime filling.....

Have you ever dried dehydrating the crust? Just curious if that would help with the soggy factor.

I also thought that next time maybe I would press the crust into individual ramakins and store/freeze them to fill one at a time as needed.....a whole pie is just so much to get through Pre-sog :o)

Absolutely fantastic! I made this as a crumble topping and have been keeping it in the fridge this weekend along with a glass container of blueberries. It's so nice to grab some fruit, dash a bit of this on top, and feel like I'm having a grand dessert instead of a morning snack. I love it!

I tried it!! It's AMAAAAZING!!! It's really really yummy!! I filled it with chocolate avocado pudding. It was great!

I've been making a lot of your recipes over the last few weeks and loving every one of them! On a whim, I decided to make this pie crust as a breakfast food. I made some raw blueberry jam and put it between two slices of pie crust. Absolute breakfast heaven! Thank you so much for this recipe!

Yummmmm!! I made a blueberry coconut creme sauce to mix in with the fresh local blueberries (had to add a bit of hemp milk to make less thick, so that part wasn't raw...)

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I don't know if those pics will show up, but it was amazing and beautiful!...thanks!

I just made this and the chocolate pudding and am eating them together as I type. They are divine. I love your site. YUUUUMMMMMM!

What are the nutritional values of this crust? For those of us who count calories...Thx!

Hello! I made this crust with macadamia nuts, cashews, walnuts and dates, and a strawberry-almond milk filling. It was incredibly delicious! Thanks a lot for the recipe. Nevertheless, I didn't like much to add salt to it, so my question is why shouldn't it be omitted? Thanks a lot for your reply!

I made this and was delighted! The texture is rich, crumbly and almost buttery, like a graham cracker crust. I was worried it might break apart as you cut slices, but it's substantial enough to hold plenty of yummy filling! I used your raw chocolates recipe and poured it over the crust, sort of like a ganache and served it with raspberry sauce on top. It was a huge hit with a crowd of non vegan family members! I will definitely make this again!