Recipe: Dr. Jiwani’s No Bake Pie Crust
Whether it’s a holiday feast or just because, pies are warm, loving comfort food. I knew I had to adapt a healthy version catering to those with various modified diets. Dr. Jiwani’s No Bake Pie Crust is very versatile and can be used with any fruit or cream filling, delighting your tastebuds with its rich flavour and candy-like crust.
Dr. Jiwani’s No Bake Pie Crust is suitable for those looking for a nutritious sweet fix, yet Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free and even those following Paleo, Keto, Vegan & Grain-Free Diets.
I love using Pecans for their rich buttery flavour, wonderful health benefits and good fats that will help to keep you full. Pecans have the most antioxidants of all tree nuts and are full of potassium, calcium, magnesium, iron, zinc, manganese and selenium. Yaay!
Health Benefits of Pecans:
- Increase Good Cholesterol
- Increase Metabolism & Full Feeling for Weight Loss
- Reduces Inflammation
- Lowers Cancer Risk
- Improves Immunity
- Improves Hair Growth, Slowing Hair Loss
- Improves Skin Appearance
Whenever I discuss a patient’s food allergies, I always discuss what they should be eating, not just what they should avoid, emphasizing the glass half full theory. For the longest time, I would email each patient recipes, and I am happy to now be posting my recipes on my Blog: Dr. Jiwani’s Naturopathic Nuggets along with health tips, the latest research, health news and all you need to Get Naturopathic!
Dr. Jiwani’s No Bake Pie Crust
Serving: 22 Individual Ramekins or Half Pint Mason Jars / 9 inch Pie Dish
3 cups Organic Pecans or Other Nuts (Freeze 24 hours ahead)
1 cup Ground Chia Seeds
1 cup Organic Unsweetened Shredded Coconut (Avoid Sulphites)
Pinch Himalayan Sea Salt
½ cup Organic Virgin Coconut Oil
½ cup Coconut Nectar
NO OVEN REQUIRED – THIS IS RAW (No Bake means the heat doesn’t destroy the valuable nutrients)
Prepare 22 half pint mason jars or individual ramekins ensuring they are clean & dry with the lids removed
If a 9 inch pie pan is being used instead have it lined with parchment paper
Take pecans or other nuts out of the freezer
Measure pecans or other nuts into a food processor (You can use a blender but avoid blending them down too small)
Pulse the food processor until the largest pieces are as big as lentils or split peas
Measure & combine all the dry ingredients
Measure & combine the wet ingredients separately, whisking well to ensure uniformity of liquid
Blend the wet ingredients into the dry ingredients until they’re mixed well
Time is of the essence now…
Scoop with a melon baller or small ice cream scoop crust mixture into pie pan or equally into 22 individual ramekins / half pint mason jars
Use the bottom of a small glass that fits into the ramekin or mason jar, something flat to press the crust down or push with your fingers to cover the bottom and sides.
It should be the right consistency to mold the crust to the pie pan or jars evenly.
Pour Pie Fillings into Pie Pan or Ramekins / Mason Jars accordingly per recipe
Refrigerate Pie Pan or Ramekins / Mason Jars for 1 hour to let it set
I prefer to use the Half Pint Mason Jars as:
Dessert can be made ahead of time, even 24 hours ahead
Easy storage of dessert made ahead as the half pint mason jars are stackable with lids on
No high maintenance serving of dessert
Each individual has their own dessert
Easy storage of leftovers
AVOID PLASTIC for storage due to cancer causing & hormone disrupting chemicals that leach into the food
- Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above.
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This post is for educational purposes only and does not advocate self-diagnosis. Due to individual variability, consultation with a licensed physician is highly recommended, prior to starting a natural treatment plan.
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