Clean Eating Grain Free Chocolate Pie Crust Recipe (2024)

ByTiffany McCauley

April 28, 2017September 1, 2021

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This grain free chocolate pie crust is perfect for a grain free dessert!

So I’ve been doing this grain-free thing for a while now. And with the exception of a few slip ups, it’s been a pretty good experience, albeit a bit strict. And while eating grain free automatically ups your healthy fat intake, I’m finding that I haven’t gained any weight either. So I’m not arguing!

Clean Eating Grain Free Chocolate Pie Crust Recipe (1)

In fact, my cholesterol used to be high on the LDL (bad) and very low on the HDL (good). But since I’ve gone grain/dairy/legume free, those numbers have completely flipped! I have a huge supply of healthy cholesterol and the bad type is down considerably low. Can’t argue with that!

So while I may not continue with being as strict with following a Paleo plan, I can see myself enjoying recipes like the one here for many years to come without guilt and without worry.

Is going grain-free something everyone should do? No. In fact, while I understand the science behind going grain-free, I still stand firm in the fact that every person is different and every person’s body will need something slightly different. So it’s important to figure out what works for your own body and stick with that.

TRIP UPDATE:

The hardest part about being in Ireland is learning to drive on the opposite side of the road and the opposite side of the car.

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Thankfully, I haven’t had to do it myself, but my mom… God bless her.Thousands of years haven’t destroyed some of the walls built by the Vikings that run along the road here in Ireland, but my mother might just get it done.

I’ve been hanging on to the “oh s#!$ bar” for dear life (thank goodness the car has one!). In fact, the number of near misses we’ve had just in the first three days has been nothing short of a world record. How I’m still alive is beyond me. My mother seems to think it’s perfectly acceptable to ride with only her side ofthe car in the driving lane. The other half… well, that just scraps along the curbs, the walls, the lovely green grasses…. I’m just waiting to lose the side view mirror. It’s only a matter of time.

But life threatening driving skills aside, there were some beautiful sights between Avoca and Cobh. Here are a few…

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Clean Eating Grain Free Chocolate Pie Crust Recipe (4)

Clean Eating Grain Free Chocolate Pie Crust Recipe (5)

Then there are always the endless number of sheep. This particular cutie scared the pants off Mini Chef and I when we walked past his trailer at the gas station. Apparently our presence there was not appreciated. We walked by and the beast grunted at us. Scared us half to death. In turn, our reaction set off the entire trailer of sheep into fits of baa’s and the scattering sounds of paws trying to back away from us as best they could in their confined quarters. Mini Chef and I had a good giggle over that one.

Clean Eating Grain Free Chocolate Pie Crust Recipe (6)

And then there was Cobh…

Clean Eating Grain Free Chocolate Pie Crust Recipe (7)

More Healthy Pie Crust Recipes

Whole Wheat Pie Crust
Oat Flour Pie Crust

Grain Free Chocolate Pie Crust Recipe

Grain Free Chocolate Pie Crust

This deliciousClean Eating Grain Free Chocolate Pie Crust Recipe is perfect for those avoiding grains.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 servings (1 standard pie crust)

Calories: 273kcal

Ingredients

12 oz. cashews
¼ cup unsweetened cocoa powder
¼ cup honey or maple syrup

US Customary – Metric

Instructions

Blend in a food processor for approximately 3-5 minutes, then press into a pie tin.
You can freeze it like this to fill later, or fill and bake immediately. If freezing, be sure to freeze in the pie pan inside of a large ziplock bag or air-tight container.
NOTE: Not recommended as a top crust.

Notes

Note that some pans may require being oiled for this crust not to stick. While I didn’t use any, you may need to.

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

This recipe from the Gracious Pantry archives, originally posted 5/8/13.

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Ha ha…I had to laugh at your post. It reminded me of the time I went on a road trip with my parents and sister. It was easily one of the top 2 most horrific car rides I’ve ever been on. As a matter of fact, I almost made them drop me off at an airport half way home to fly the rest of the way home! I was in my early 30’s and swore I’d never do it again and you can bet your bippy I won’t! Good luck and be careful!!
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1. Cheri – Haha! Oh dear. Thankfully, she seems to be getting the hang of it. Me sitting in the driver’s seat yelling at her at every turn hasn’t helped her much. I find the more I calm down, the better her driving gets. Food for thought… lol
  Reply
This looks so good but we have one kid with of all things a cashew allergy. :/ I live the pictures of Ireland! It is beautiful. Your description of your mom’s driving is hilarious! You may have to take over driving just for the sake of the historic stone walls and your sanity. 😉
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1. JoAnn – Haha! I agree! Except I’m not allowed to drive because it would have been another $1K to add my name as a driver with the rental company. Otherwise, trust me. I’d be driving! 🙂 If cashews don’t work, maybe try pecans.
  Reply
  See Also
  Chocolate Coconut Balls (A Nanaimo Bars Recipe) | The Bewitchin' Kitchen
Thank you for sharing your Ireland experience with everyone. This country is on my “bucket list”. Enjoy.
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1. Phyllis – Thanks!
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Tiff — what would it taste like without the chocolate? Could I skip that?
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1. Kelli – Sure, you can skip it. It would just be a “nutty” crust. I’ve done it before, it’s good!
  Reply
Glad to hear you are having success with paleo so far. Of course you haven’t gained weight! Healthy fats don’t cause weight gain-starches and grains do! Fat is an important energy source.
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1. Amy – I agree! 🙂
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I have switched to a Paleo lifestyle (although I still include some dairy) the past couple of weeks and have loved every minute of it. I eat until I’m full and whenever I want throughout the day. I’ve lost 3 pounds and a couple of inches in my waist, but more importantly, my energy is going up. That was my main concern as well as the daily headaches I have that were caused from consuming wheat products. I haven’t had a headache since going Paleo, and I have completely gotten off of my muscle relaxer medicine the doctor prescribed to help relieve them.
I’m so glad I signed up for your newsletter and noticed this recipe. I love to bake and thought I wouldn’t be able to use your wonderful recipes anymore since going Paleo. Now I can! I hope to see more like this. 🙂
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1. Niki – I have many Paleo recipes here! Check my category section, you’ll see it there when you scroll down the the Special Diets section.
  Reply
Gracias Pantry,
Thank you for your recipes and do you have any other Paleo bread recipes or grain-less dishes? I miss grains. 🙁
Thanks!
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1. Cyndi – This is my grain-free section: https://www.thegraciouspantry.com/category/paleo-recipes/
  Reply
Thank you for this wonderful looking recipe.
I can’t seem to find the baking instructions for the crust.
Would you please direct me to them.
Thanks,
And Happy Mother’s Day!
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1. Barbara – They are above under “Recipe Notes”. Up in the content before the photos and recipe.
  Reply
  1. I can’t seem to find the baking instructions anywhere under Recipe Notes or elsewhere on this page. Could you please let me know what they are?
    Reply
    1. Jenna – No baking required! Just fill it. If the filling requires baking, then that’s fine. But otherwise, you don’t need to bake it. 🙂
      Reply
Could you use almonds for the crust and cream? I am not a cashew fan, but I love almonds and hazelnuts. Thank you for having such an awesome site with such great recipes! Have fun in Ireland. My husband and I loved it when we went.
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1. Jenny – I don’t recommend it. But truthfully, it’s hard to taste the cashews, so it may be worth a shot.
  Reply
Hey Tiffany–wonderful recipe for this crust! Can’t wait to try it. Lovely photos. As for the driving, I just did that left side while in New Zealand last month! It’s weird and scary. Thankfully, the NZ drivers are calm and accepting of us tourists!!! Glad you’re having a restful time.
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1. Laurie – It does take some getting used to!
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I made this for Mother’s Day and filled it with vanilla ice cream! chocolate sauce and whipped cream (not clean, but Mom’s faves) finished it off. So good, I would make this crust into bars and eat it on it’s own! I froze it after wards, to maintain the ice cream, and the crust is very had to cut, so pre-cut the slices… It was great, thanks so much.
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1. Andrea – Glad you enjoyed it! 🙂
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Just wondering if the cashews should be raw or roasted? I have some roasted on hand, but my guess is for something I’m going to bake they should be raw. I’m also wondering what your thoughts would be on a mix between cashews and walnuts since they are cheaper and I have lots in the cupboard at the moment.
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1. Shanna – I used raw cashews. But if you do a mix of cashews and walnuts, it might actually be okay. Should be yummy!
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hi Tiffany, are you supposed to bake this crust?
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1. Julie – Nope! Not unless you want to for some reason, but you can eat it as is.
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Can I use date sugar instead of honey?.
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1. Katie – You could try it. But the honey helps hold everything together initially. Maybe try half and half?
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Hi Tiffany – I read that I do not need to bake the crust but for better results … do i need to leave it in the fridge for a couple of hours or so before topping it with the cream and strawberries? Any other recommendations?
thanks! I’m thinking this would be the perfect 65th birthday cake for dad! 🙂
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1. Mel – The fridge might be a good idea just to firm things up, but it’s not critical before filling. I hope your dad enjoys it! 🙂
  Reply
How long do I bake the Crust? I do not see any info on that? Thanks
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1. Karen – I never baked it. I just used it raw.
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Do you have any recipes for fillers for this crust? Preferably gf/df. Super excited to try this!
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1. Tiffany – Nothing custard based, although that probably wouldn’t be too hard to do. But I do have this recipe for fresh strawberry pie: https://www.thegraciouspantry.com/clean-eating-glazed-fresh-strawberry-pie/
  Reply

Clean Eating Grain Free Chocolate Pie Crust Recipe (2024)

FAQs

Why is my gluten free pie crust so hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

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What is a chocolate pie crust made from? ›

Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below). Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely; leave some of it in pea-sized lumps.

Learn More Now ›

Does salt add more than flavor to pie crust? ›

7. Water provides moisture to help gluten form and produces steam for flakiness. 8. Salt adds much more to pie crust than flavor.

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Why can the crust shrink away from the sides of the pan? ›

Any number of things can contribute to a slumping crust. Maybe your recipe uses an extra-high amount of shortening or butter, or you rolled the crust too vigorously, or you didn't let it rest and chill before baking. Perhaps you used the wrong size pan, or not enough filling.

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How do you keep gluten free dough from crumbling? ›

Mix the Additives in Before the Wet Ingredients

Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar. If you're using additives, mix them thoroughly with the dry ingredients before adding the wet.

Learn More ›

Does gluten-free crust take longer to bake? ›

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Show Me More ›

Why is my chocolate pie crust soggy? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

View Details ›

What is the best substitute for pie crust? ›

Crispy Rice Cereal. A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. ...
Waffle Cones. Scooping ice cream cones for a crowd might leave you wiping sweat (and ice cream drippings) off your brow. ...
Brownies. ...
Butter Crackers. ...
Shredded Coconut. ...
Puff Pastry.

See Details ›

What is one of the most common mistakes bakers make when preparing a pastry crust? ›

Whether you use a food processor, a stand mixer, or your hands to incorporate the ingredients together, overmixing is a common mistake that leads to a chewy crust. It's tempting when baking to combine the ingredients completely, but the texture should resemble a coarse meal before adding your liquid.

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What are 2 disadvantages of using all butter in pie crust? ›

The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily. Butter is a firmer fat, so if it's too cold, your dough will be more difficult to roll out.

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Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

Get More Info Here ›

Can you overwork pie dough? ›

Additionally, overworking the dough with your hands can start to melt the butter, preventing that flaky texture from forming. Creating pea-sized bits of butter will also prevent the butter from pooling into greasy puddles as the pie bakes.

See Details ›

How long to bake pie crust at 350? ›

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.

What is blind bake method? ›

Blind baking simply refers to baking a pie crust, partially or completely, without any filling in it. Easy enough, right? The only catch is that if you're using pastry dough for your pie (versus a crumb crust), you can't just slide the pie into the oven as-is.

Why did my pie crust turn out hard? ›

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

Why is gluten-free baking so difficult? ›

Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.

How do you make gluten-free baking less dense? ›

Lighten up your batters

So, you'll need to add a little more air into your batters while you're mixing. Sift your gluten-free flour blends before adding them to recipes to lighten them up and work in air (this is especially important for almond flour, since it tends to clump).

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What is the cause when the crust of pie is too tough? ›

The pie dough isn't given enough time to relax and chill

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

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