1 cup of almond meal
1 cup of oat flour
1.5 tbsp. of coconut oil
A few splashes of oat milk (or any milk)
The oat flour can be made by putting whole oats in your food processor and blending on high until the oats become flour.
Blend for a little bit and blend on high for about 10 seconds. Make sure the dates are blended and scrape the sides of your blender to make sure everything is blended evenly. It tastes just like cookie dough! Spend into a pie pan and cover with your filling ingredients (see the blog tab for raw pie recipes). I did something different with the crust this time.
Scoop the raw pie crust into a mason jar pushing it down and to the bottom of the jar. Scoop almond butter on top of the crust, spreading it and covering the crust. Blend frozen bananas and berries with oat milk and filtered water to create a slushy smoothie. Pour the smoothie mixture on top of the almond butter, filling the mason jar to the top. Put the lid on and refrigerate for the next day. You have a smoothie, almond buttery mix with a crust bottom layer...so delish!
I hope you love this recipe. I'm excited that I love this crust and I'm excited to make more pies :)
I'm obsessed with no bake pies! They are super easy, delicious and full of whole foods. Recently, I made a chocolate coconut cream pie and a chocolate peanut butter banana pie. Both were a hit!
Chocolate coconut cream pie
1 cup of coconut cream, 2 tbsp of cacao powder, 1 tbsp of vanilla extract, 1/4 cup of peanut butter (optional)
Crust: use above recipe
Blend the crust ingredients in your blender and keep scraping the sides of the blender. The crust ingredients will become flaky and soft. Press into a pie pan covering the whole pan and spreading out the crust.
Mix the pie filling ingredients together until everything is blended. Spread the pie filling on top of the crust, making sure to cover the whole crust. Leave a little bit of crust showing around the edge of the pie.
Refrigerate overnight and serve the next day. You can leave the pie out on the table at dessert time but the filling will get slightly soft however it won't be runny or melt. This pie went over very well at my last Christmas party! And everyone was non vegan!
Chocolate peanut butter banana pie (raw)
Filling: 2 ripe bananas, 5 tbsp of cacao powder, 1/3 cup of peanut butter, 1 tbsp of vanilla extract, 1/4 cup of coconut oil
Crust: 8 dates, 1/4 cup of coconut oil, 2 tbsp of flaxseed meal, 1/4 cup of coconut flakes or use above recipe
Combine all the crust ingredients in the blender and keep scraping the sides of the blender until the crust is flaky and soft. Press into a pie pan, covering the whole pan and spreading out the crust.
Blend the filling ingredients in your blender until smooth. The filling will look too thin but once you refrigerate it, it becomes more of a solid. Spread the filling on top of the crust and refrigerate overnight, serving the next day.
Enjoy these! For more dessert options plus meals, smoothies, juices and advice, download my ebook for the kindle at
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