Easy Date-Based Pie Crust (Vegan & Gluten-Free)

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This super simple Date-Based Pie Crust is made with dates, nuts, and shredded coconut. With only a food processor or blender, it can be made in minutes and doesn’t require any cooking or baking. It’s vegan, oil-free, and gluten-free.

overhead shot of homemade pie crust in blue and white pie pan
Photo Credit: The China Study Cookbook

This perfectly sweet gluten-free pie crust is made nearly effortlessly and absolutely delicious with recipes like my Chocolate Mousse No-Bake Pie and these Easy Fruit Pies or even Vegan Pumpkin Pie.

If you are looking for more pie crust recipes, try this Perfect Graham Cracker Crust or my Chocolate Pie Crust.

A big thank you goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe.

Reasons you will love this recipe

  • Naturally Sweet and Flavorful: This vegan pie crust made with dates adds a natural sweetness and a rich, caramel-like flavor that enhances any pie filling without the need for added sugars.
  • Healthy and Nutrient-Rich: Made with wholesome ingredients like dates and nuts, this pie crust is packed with fiber, vitamins, and minerals, offering a nutritious alternative to traditional crusts.
  • No-Bake and Easy to Prepare: This date-based pie crust is a no-bake option that comes together quickly, making it perfect for anyone looking for a simple, hassle-free crust that saves time in the kitchen.
  • Gluten-Free and Refined Sugar-Free: This vegan pie crust is gluten-free and free of refined sugars, making it an ideal choice for those with dietary restrictions or anyone seeking a cleaner, more natural dessert option.

Ingredients you will need

medjool dates in silver bowl tipped over

What makes this pie crust so easy is that there are only 5 ingredients and absolutely no kneading, rolling out dough, or baking required. It’s full of wholesome ingredients too!

  • Dates- No need to add any sugar to this recipe because the Medjool dates act as the binder and sweetener.
  • Nuts- Either walnuts or pecans give this pie crust a delicious nutty flavor and a little crunch.
  • Coconut- Shredded coconut is perfect for texture and flavor.
  • Vanilla- Perfect for desserts, vanilla extract seasons this crust to perfection.
  • Cinnamon- Adds warm seasoning.

Substitutions & Tips

  • Dried prunes can be used in place of the Medjool dates if desired.
  • Medjool dates are recommended over other types of dates such as Deglet Noor or other varieties because they have a soft, chewy, caramel-like texture. They can actually be used to make this Vegan Caramel.
  • Walnuts and pecans are mentioned in the recipe, but other nuts such as cashews or almonds will also work.
  • If using with no-bake pies, be sure to chill for a few hours first.
  • Lining your pie pan with parchment paper can help keep it from sticking too much.

How to make a gluten-free pie crust

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

This recipe truly is as simple as it gets. All that is needed is a food processor or blender to make it.

dates on white plate with one in center sliced open to show the pit

STEP #1: Begin by removing the pit from the Medjool dates and placing them in your food processor. I personally have a Vitamix 5200 Series, and I purchased the low-profile container that allows it to work more like a food processor when needed.

STEP #2: Add all of the other ingredients into your food processor and blend at high speed until a ball forms.

STEP #3: Press into a nonstick pie pan and chill in the refrigerator until ready to use.

This recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D. Published here with permission. See the ‘About the Chef’ section below.

How to use this pie crust

This pie crust is perfect to use with any no-bake pie recipe such as my Chocolate Mousse No-Bake Pie and these Easy Fruit Pies. Just always be sure to chill it before using it with no-bake pies.

Want to use this crust with pies that need to be baked? That’s not a problem because it works just fine for those too.

Frequently Asked Questions

Can I use any type of dates for this pie crust?

Medjool dates are the best choice for this pie crust because they are soft, plump, and naturally sticky, which helps bind the crust ingredients together. If using drier dates, soak them in warm water for 10-15 minutes to soften them before processing.

What nuts work best for this vegan, gluten-free pie crust?

Almonds, walnuts, and pecans are popular choices for this type of pie crust due to their neutral flavors and natural oils, which help bind the crust. You can also use a combination of nuts or even seeds like sunflower seeds or pumpkin seeds for a nut-free option.

Can I bake it?

While this pie crust is typically served as a no-bake option, you can bake it briefly if you prefer a firmer texture. Bake at 350°F (175°C) for about 8-10 minutes, then let it cool completely before adding your filling.

How long will it last?

A pie made with a date-based crust can be stored in the refrigerator for up to 5 days, covered tightly to maintain freshness. You can also freeze the crust or the entire pie for up to 2 months; just thaw it in the refrigerator before serving.

3 fruit pies, blueberry, strawberry, peach
Easy Fruit Pies / Photo Credit: The China Study Cookbook

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overhead shot of homemade pie crust in blue and white pie pan
4.50 from 6 votes

Date-Based Pie Crust (Gluten-Free & Vegan)

This super simple Date-Based Pie Crust is made with dates, nuts, and shredded coconut. With only a food processor or blender, it can be made in minutes and doesn't require any cooking or baking. It's vegan, oil-free, and gluten-free.
Prep: 10 minutes
Total: 10 minutes
Servings: 1 pie crust

Ingredients 

Instructions

  • Begin by removing the pit from the Medjool dates and placing them in your food processor. I personally have a Vitamix 5200 Series, and I purchased the low-profile container that allows it to work more like a food processor when needed.
  • Place the pitted dates and all other ingredients into your food processor and blend at high speed until a ball forms.
  • Press into a nonstick pie pan and chill in the refrigerator until ready to use.

Video

Notes

Substitutions & Tips:
  • Dried prunes can be used in place of the Medjool dates if desired.
  • Medjool dates are recommended over other types of dates such as Deglet Noor or other varieties because they have a soft, chewy, caramel-like texture. They can actually be used to make this Vegan Caramel.
  • Walnuts and pecans are mentioned in the recipe, but other nuts such as cashews or almonds will also work.
  • This crust is perfect for no-bake pies such as my Chocolate Mousse No-Bake Pie and these Easy Fruit Pies, and it also works fine in pies that need to be baked.
  • If using with no-bake pies, be sure to chill for a few hours first.
  • Lining your pie pan with parchment paper can help keep it from sticking too much.
A big thank you goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe.

Nutrition

Serving: 1slice | Calories: 202kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Sodium: 3mg | Fiber: 4g | Sugar: 20g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About the Chef

LeAnne Campbell, (Ph.D.), the author of The China Study Cookbook, is the CEO of the T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.

With over 30 years of experience working as an educator and developing a wide range of community-based initiatives, LeAnne has founded and directed several organizations, both abroad and in the states. She currently lives in the mountains of the Dominican Republic where she focuses on projects promoting the regenerative and resilient power of food.

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4.50 from 6 votes (6 ratings without comment)

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