Keto No-Bake Chocolate Pie Crust
A simple no-bake chocolate pie crust made with ground sunflower seeds, cocoa powder, and coconut flour. The rich chocolate flavor and sturdy texture make it perfect for cream pies, pudding pies, or any no-bake dessert. Unlike traditional crusts, this version requires no rolling or baking - just mix, press, and chill. The sunflower seed base provides a nutty undertone that complements the cocoa beautifully.
Ingredients
- ½ cup sunflower seeds
- ½ cup unsweetened cocoa powder
- ½ cup coconut flour
- ½ cup Monk Fruit Allulose powdered sweetener
- ½ tsp saltmelted coconut oil1:1vegandairy-freedairy-free
Use melted coconut oil for dairy-free version
Full guide → - 8 tbsp unsalted butter, room temperature or melted coconut oilmelted coconut oil1:1vegandairy-freedairy-free
Use melted coconut oil for dairy-free version
Full guide →
Instructions
- 1
Place all ingredients into a food processor and process until smooth
- 2
Grease a 9-inch pie pan
- 3
Press mixture into pie pan
Tips
Use room temperature butter for easier processing and smoother texture
Press firmly into pan to prevent crumbling when slicing the finished pie
Good to Know
Cover with plastic wrap and refrigerate for up to 3 days before filling
Can be made up to 3 days before adding filling
Fill with desired no-bake pie filling before serving
Common Mistakes
Don't skip greasing the pan to avoid sticking when removing slices
Press mixture firmly to prevent crumbling
Substitutions
Dairy-Free Swaps
Use melted coconut oil for dairy-free version
Full guide →Nut-Free Alternatives
General Alternatives
Any powdered sweetener works
FAQ
Can I freeze this crust?
Yes, wrap with plastic wrap then aluminum foil and freeze for up to 3 months. Thaw before filling.
What if I don't have a food processor?
You can use a high-powered blender or finely chop ingredients by hand, though texture may be less smooth.
How long does this need to set?
The crust is ready to fill immediately after pressing, though chilling for 30 minutes helps it firm up.