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
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.
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.