Pies. Pies. Pies. I made a chocolate pudding pie with this crust using this Chocolate Avocado Mousse, and a cashew dulce de leche pie (I’ll post the recipe soon). I had been wanting to make an Oreo cookie crust for a while, but there are no gluten-free vegan Oreos that I know of. Although, I’m tempted to try a graham cracker crust using these amazing chocolate wafer cookies. Regardless, this crust goes well with WHATEVER you’d like to put in it!
Ingredients
- 3/4 cup cocoa or cacao powder
- 2/3 cup all-purpose flour (I used Pillsbury Gluten Free All Purpose Flour Blend)
- 1/2 cup vegan butter, melted (I used Earth Balance)
- 1 cup xylitol powdered sugar or powdered sugar
- 1 pinch salt
Options: If you use almond flour and cacao powder for a healthy twist, it will be very gooey. You will use ¾ of the batter to make a 9-inch crust, and it will be more of a traditional pie crust texture consistency – not a crumb crust. You will also need to check it after 10 minutes to see if it is firm enough; it may need to be cooked for as much as 15 minutes but check it often to make sure it doesn’t crack. While it tastes delicious and cooks well, it doesn’t serve as well on a plate.
If you are on a low-carb diet or want to reduce / eliminate cane sugar, you can see my recipe on powered xylitol here.
Directions
- Heat oven to 350 degrees.
- Combine cocoa or cacao powder, flour, salt and xylitol powdered sugar or confectioners sugar together.
- Stir in the vegan melted butter until the dry ingredients are wet and slightly sticky.
- Press the ingredients in a 9-inch pie pan.
- Cook at 350 for 10 minutes.
- Use the Chocolate Avocado Mousse to make a pie! This is an easy quick tasty dessert.
Source: I found a recipe at http://allrecipes.com/recipe/228792/mock-chocolate-cookie-crust/ without cookies, changed it slightly, and adapted it to make it gluten-free and dairy-free!
