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Gluten-Free Vegan Graham Cracker Crust
A gluten-free and vegan graham cracker crust made without nuts from oats and coconut sugar.
Course
Dessert
Cuisine
American, gluten free, vegan
Keyword
crumb crust no nuts, gluten free graham cracker crust, vegan graham cracker crust
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
slices
Calories
137
kcal
Author
Monica Davis
Equipment
Food Processor or blender
Ingredients
1 3/4
cup
gluten-free oats
1/2
cup
coconut sugar
(or Sucanat or brown sugar)
1/4
teaspoon
salt
7
tablespoons
refined coconut oil
or vegan butter
US Customary
-
Metric
Instructions
Add 1 3/4 cup gluten-free oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tbsps coconut oil.
Mix until it is all combined well and slightly moist and sticky. You may need to stop and stir the contents to get everything incorporated.
Pour the mixture into a springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
Chill in the refrigerator to set while you make the no-bake pie filling of your choice.
Notes
You can use brown sugar if you don't have coconut sugar, however, coconut sugar gives it a graham cracker flavor.
This recipe fills the bottom of a 9-inch spring-form pan or makes about 24 mini cheesecakes.
Let your cheesecake or pie warm-up for a few minutes after taking it out of the refrigerator to allow the crust to release better from the pan.
Nutrition
Serving:
1
slice or 1/12 of total
|
Calories:
137
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Sodium:
62
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Calcium:
6
mg
|
Iron:
1
mg