Coconut Crust

coconut crust with vegan chocolate pie filling


Yield: 3 cups, for one 9-inch pie or tart crust


  • 1 1⁄2 cups unsweetened shredded dried coconut
  • 1 1⁄2 cups raw macadamia nuts or raw walnuts, unsoaked
  • 1⁄2 teaspoon salt
  • 1⁄2 cup pitted medjool dates, unsoaked


  • measuring cups
  • measuring spoons
  • food processor
  • rubber spatula

Place the coconut, macadamia nuts or walnuts, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over-process. Use immediately by pressing into a pie plate, or store in a sealed container. Coconut Crust will keep for one month in the refrigerator or three months in the freezer.