Coconut pie crust, gluten free with coconut oil

Coconut pie crust, gluten free with coconut oil

A delicious and easy gluten free coconut pie crust made in a food processor with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.

Servings: 8 people
Calories: 267 kcal
Author: Carine

1 cup unsweetened shredded coconut
1/2 cup Almond Meal Flour
1/4 cup Virgin Organic Coconut Oil, melted + 1 tsp. to oil the pan
2 eggs
1 tbsp. erythritol or coconut sugar (replace by 1 tsp salt for savory pie)
1 tbsp. vanilla extract (optional for savory pie)

Preheat oven to 170 C (340F). Oil a loose bottom pie pan (10 inches) with 1 teaspoon of coconut oil. Set aside.

In a food processor using the S blade attachment, add all the ingredients shredded coconut, almond meal flour, melted coconut oil, eggs, erythritol and vanilla extract.

Blend on high speed for 1-2 minutes or until a dough ball is forming (as you can see in the post picture).

It could be slightly crumbly. If it is, simply transfer the dough onto a hard surface and using your hands gather the crumble pieces together to form a ball of dough. It will stick and hold perfectly together

Place the dough ball between two pieces of plastic wraps. Press the dough ball with your hand and start rolling with a roller pin until thin – about half cm thickness.

Remove the top layer of plastic wrap and flip over the rolled dough onto a 26 cm (10 inches) loose bottom pie pan previously oiled with a teaspoon of coconut oil. Remove the last piece of plastic wrap. If the dough break or crumble during the transfer it is easy to use your finger to fill the gaps in the pan. Simply press the dough onto the empty areas until you cover all the pan with the dough.

Pre bake at 170 C (340F) for 20-30 minutes or until golden brown

Always unmold carefully after at least 3-4 hours of cooling process inside the pan. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.

Recipe Notes
Note 1 :

If you are using a filling that need to be bake like pumpkin pie filling, add the filling in the pre-baked crust and return to the oven until the filling is set. If cold filling is used like custard or fresh fruits, wait until the crust has fully cool down before adding anything inside.

Note 2:

For a savory pie don’t add the erythritol and vanilla extract. Replace those ingredients by 1 teaspoon of sea salt.



Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)


Prep time: 10 mins
Cook time: 15 mins
Serves: 18-20

1 cup almond flour
1 cup walnut (or pecans) whole or halves
½ teaspoon baking soda
1 teaspoon vanilla extract
1 egg
½ cup ghee softened or melted coconut oil
½ teaspoon liquid stevia
100gr dark chocolate (70 percent or higher) or 100gr unsweetened baking chocolate mixed with powdered stevia(If you want to do the baking chocolate sweetened with stevia then simply melt it in the microwave at 10 second intervals mixing in between intervals until completely melted, then add 3-4 packets of stevia while mixing, once thoroughly incorporated pour it into a square container about the size of the chocolate bar or two small containers and refrigerate until hard, once hard use them as explained)

Preheat the oven to 180C/350F degrees and line a medium baking sheet with parchment paper.
In a medium bowl add almond flour and baking soda and incorporate with a dry fork.
Place pecans in a food processor and pulse until you get a very fine flour or begin to get a nut butter and place to the side. (You want the consistency as smooth and fine as you can get it without making it into a complete nut butter)
Chop dark chocolate or your makeshift stevia sweetened dark chocolate into bits about the size of chocolate chips and place them in a mesh strainer and shake them around to remove all of the chocolate “dust” left from chopping them. (the removal of the chocolate dust is optional it just leaves you with a cleaner looking cookie)
In your bowl of mixed almond flour and baking soda add the finely ground pecans and chopped chocolate.
In a small bowl add egg, vanilla extract, liquid stevia and your choice of ghee or melted coconut oil.
Pour wet ingredients into dry and mix until thoroughly incorporated and well combined.
Spoon cookie dough evenly as drops a little over a tablespoon in size onto parchment lined baking sheet
Place in preheated oven for 10-15 minutes or until they are slightly firm to the touch or begin to brown around the edges.
Once finished carefully place on a wire rack and let cool for at least 10 minutes. (if you can wait that long)


Brownie bites (plaeo, grain free, gluten free)

Brownie bites (plaeo, grain free, gluten free)


Prep time: 10 mins
Cook time: 15 mins
Serves: 24-30


Dry ingredients:
1 cup almond flour
½ cup cocoa powder
¼ teaspoon baking soda
pinch of salt
Wet ingredients:
½ cup coconut oil melted plus a little non melted for greasing
½ teaspoon liquid stevia plus ⅓ cup water ( or ½ cup honey)
3 eggs
1 teaspoon vanilla extract


Preheat oven to 180C/350F degrees and grease mini muffin pan with coconut oil.
In a medium bowl add all dry ingredients and combine.
In a small bowl beat eggs then add melted coconut oil and the rest of the wet ingredients and mix until combines.
Pour wet ingredients into dry and thoroughly incorporate.
Spoon in mixture into greased mini muffin pans and place in the oven for 15 minutes or until tops have risen and a toothpick inserted comes out clean.
Once done let cool in pan for about 5-10 minutes.
They should come out clean enough for you to gently twist them and pop them out, but if not take a knife and carefully guide it around the edge and pop them out onto a cooling rack to finish cooling.
This is amazing with my Raw Cacao and Roasted Hazelnut Butter drizzled or spread on top of one of these. Seriously amazing. These also store very well in the fridge and freezer. They don’t last very long outside though, only about 2 or 3 days so we suggest refrigerating half of them and freezing the other half.


Morning coffee

If you enjoy morning coffee and you like coconut taste, by adding a teaspoon of organic coconut oil in the cup of coffee your body will get good fats for the day.

There is considerable evidence that coconut oil can help you lose weight. In a study of 40 women with abdominal obesity, coconut oil reduced waist circumference compared to soybean oil while also improving health markers.

Unrefined coconut oil actually improves blood lipid profiles.