Chocolate Pie Crust (Gluten-free, sugar-free, vegan)

Chocolate Pie Crust (Gluten-free, sugar-free, vegan)
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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 32.5
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.2 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.2 g

View full nutritional breakdown of Chocolate Pie Crust (Gluten-free, sugar-free, vegan) calories by ingredient
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Introduction

A pie crust that's healthy and meets all your friends dietary needs! Only 32 calories and 1.2 grams of protein per mini-crust. Check out my protein pumpkin cheesecake filling for a healthy pie option! A pie crust that's healthy and meets all your friends dietary needs! Only 32 calories and 1.2 grams of protein per mini-crust. Check out my protein pumpkin cheesecake filling for a healthy pie option!
Number of Servings: 23

Ingredients

    1 cup teff flour
    3 tbsp cocoa powder
    1 tbsp cinnamon
    1/4 cup unsweetened (vanilla*) almond milk
    3 tbsp nut butter of choice (I used Justin's organic honey peanut butter)


Tips

Note: ***For those with celiac and not just a gluten intolerance, use plain almond milk since vanilla extract has trace amounts of gluten in the vodka used to make it!


Directions

Mix together dry ingredients:
1 cup teff flour
3 tbsp cocoa powder
1 tbsp cinnamon

In the microwave, heat up until nut butter is melted:
1/4 cup unsweetened vanilla almond milk (for those with celiac and not just a gluten intolerance, use plain almond milk since vanilla extract has trace amounts of gluten in the vodka used to make it!)
3 tbsp nut butter of choice (I used Justin's organic honey peanut butter)

Add the warm nut butter/almond milk mix to the dry ingredients and knead.

Roll into balls and flatten into cupcake tins- will make about 23-25 cupcake sized pie crusts!

Bake at 350 F for about 7 minutes

I may experiment with this in the future to see if I can make it a bit fluffier (suggestions welcome! was thinking of adding an egg or greek yogurt, even though will make it no longer vegan).

Serving Size: 23-25 cupcake sized pie crusts

Number of Servings: 23

Recipe submitted by SparkPeople user VALOLIPHANT.

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