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Macadamia Coconut Crust

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– raw, vegan, gluten-free, grain-free –

Pale colored crusts are great to use to create contrast when filling the crust with darker colors, such as a chocolate mousse. But it can equally be as gorgeous pairing it with a pastel filling such as the KeyLime pie filling. So, ultimately, it’s up to you and the overall feeling that you are wanting to create.

There are many wonderful recipes that you can create using raw pie crusts.  Everything in between sweet and savory.  With this recipe or any of the others, you can either make it for an instant dessert creation, or you can store blank crusts in the freezer for future inspiration. Just remove them from the freezer and load up with your favorite fillings.  For a few ideas, you could use cheesecake fillings, raw chocolate pudding, blended Young Thai coconut meat, fresh fruit, or even savory ingredients.

Which pan should I use?

There isn’t an answer to this because the possibilities are quite endless.  Pie pans, Springform pans, baking pans, tart pans… be creative and start to look outside of the “pan” for ideas.

How do I prepare the pan?

If using a pie pan and plan on serving it straight from there, I would lightly dust the pan with finely ground nuts or oat flour.  If you use Springform pans or tart pans, wrap the base with plastic wrap.

Can I substitute any of the ingredients?

I, for one, am not going to stop you. :) But seriously, of course, you can. You can use any nut and/or dried fruit, but before you do, stop and think about the end flavor will be and will it compliment the filling. I always recommend adding the salt because it helps to elevate the flavors.

How to use this recipe:

With this recipe, I can make a flat crust for a 6″ pan.  The larger the pan, the thinner the crust.  Don’t go too thin or it won’t hold up. If you want to go up the sides of the pan, you will need to double the recipe. Or I can make 2 (4″) tart pan crusts.   It can be enjoyed instantly or dehydrated.


Yields 1 1/2 cups crust batter


  1. In the food processor, fitted with the “S” blade, process the macadamia nut and salt.
    • The mac nuts won’t break down to a fine powder due to the oils in the nuts, so be careful that you don’t over-process them and release too much of their oils.
    • Always pulse the dry ingredients together to ensure even displacement of the spices/seasonings.
    • If you can’t get ahold of macadamia nuts or they are too spendy, you can use cashews.
  2. Add the shredded coconut and pulse together.
  3. Add the melted coconut oil and maple syrup. Process everything together until the batter sticks together when pinched.
  4. Press the crust mixture evenly in the bottom of the dessert pan.
    • Do you best to make sure the crust is the same thickness throughout, even if you go up the side.
    • Double the batter if you want to bring the crust up the sides.
    • For more crust techniques, click (Perfecting the Springform Pan and Crusts)
  5. Crusts also are fantastic for creating a “crumble” to top desserts as well.
  6. The crust can be made 3-4 days in advance for time-saving purposes.

Freezer option:

  1. To create a raw food staple, I made 3 small tart pan crusts and froze them for future use.
  2. Line the base of the tart pan with plastic wrap.
  3. Place 1/2 cup of crust batter in the pan and press the crust batter into the bottom and sides of the pan.
  4. To store for future dessert inspiration:
    • Place in the freezer for at least 2+ hours to firm up.
    • Once frozen, remove from the pan and lightly wrap the crusts individually with plastic wrap and place it in an airtight container in a single layer.
    • Freeze for up to 3 months.
    • Remove from the freezer and fill with cheesecake batter, raw cacao pudding, blended Young Thai Coconut meat… the possibilities are endless.

Dehydrate option:

  1. Line the base of the tart pan with plastic wrap.
  2. Place 1/2 cup of crust batter in the pan and press the crust batter into the bottom and sides of the pan.
  3. Remove the ring of the tart pan and place the crust on the mesh sheet that comes with the dehydrator, slide the plastic-covered base out from underneath it.
  4. Dehydrate at 145 degrees (F), then reduce to 115 degrees (F) and continue to dry for 10+ hours.
    • My reasoning for starting the crust off at 145 degrees?  Click (here) to read why.
    • The crust won’t get “Crispy-dry,” so don’t have that expectation.
    • Dry times always vary due to humidity, the machine, how full it is, and how oily the nuts got during processing.  So please check in on them periodically.

10 thoughts on “Macadamia Coconut Crust

  1. Veronica says:

    The best crust ever! It almost tastes like sugar cookies. I used it to make small tartlets filled with raspberry jam (from one of your other recipes, I must confess) and topped them with coconut cream. Everyone loved them! :) This is the first time I just ‘whipped up’ a rawfood dessert (I almost did anyway☺). It is a small step, but still… I am used to feeling comfortable in the kitchen and just make something tasty with what I’ve got in the fridge. Not quite there yet with rawfood but I am slowly getting closer. :)

    • amie-sue says:

      It sounds wonderful Veronica… thank you so much for sharing. It sounds very creative to me so be proud of your creation. Have a wonderful evening, amie sue :)

  2. afsaneh says:

    Dearest Amie-Sue, i notice i have built some resistance to soaking drying nuts and seeds when they are tiny or have no skins especially macademias. it takes a long time to prepare all the steps and then to find a large storage place. i tend to soak larger amount otherwise small quantities takes up even more time and patience. I am so grateful for healthier and delicious choices, now it is time that i pray for greater patience in all the healthy steps with bigger smiles!! :)
    Your recipes help me as every recipe looks gorgeous and sounds delicious.
    Many thanks and blessings with your beautiful work.

    • amie-sue says:

      I know it can be a hassle to do but your body will thank you in the end. I too do large batches at a time, it saves a lot of time. I have been doing it for so many years that it is just an automatic thing that I do without thought. It always takes a little time to create habits and trust me, this one will come to you! I hope that you have a blessed and happy day, amie sue :)

      • afsaneh says:

        Yes it is always getting ans setteling into a good habit…it is for sure very delicious and light for the body, and soul… :) Thanks i ‘m working on me… :))

        • amie-sue says:

          Working on ourselves is always going to be a work in progress. I am trying to learn to embrace this thought and make the best of each step I take. :) If we don’t…even the smallest of tasks in life can become dreadful and what kind of life is that!? :)

          • afsaneh says:

            So very true Amie-Sue. How beautiful that something so simple can teach us something so very profound.I am learning and embracing the moments of this thought. The macademias did their job… he he…:)))
            Many Thanks and Blessings, XO

  3. afsaneh says:

    …i am going to soak the macademias tonight and dry them tomorrow to make the most delicious crust…

    • afsaneh says:

      I had 2 kilos ~4 pounds macadamias and definitely worth trying to soak them for the first time. They are a bit larger, even crunchier, the taste is vibrant and sweet, shinier in color and they smell even fresher. There was some oil release during the soaking time. I rinsed them, used two cups of soaked ones for making cheese base (macademia pesto cheese) and the rest is in dehydrator now. I wonder how it tastes when they come out from the dehydrator. I am sure the cheese will be nice…
      I had used unsoaked macademia and dried cranberries for chocolate bars. They were also nice but next time I will use soaked and dried ones to taste the difference.
      Many thanks and Blessings,

      • amie-sue says:

        Good morning Afsaneh,

        So nice to hear from you and so glad that you shared this. It will be an encouragement to others who read the comments. :) Isn’t it amazing the difference in taste and texture when you go through the soaking and drying process. If anyone every doubts it, they really need to keep some unsoaked ones aside, then do a small batch and compare the two. Big difference!

        And yes, with macs, some oils are leaches out during the process. They are one of the fattest nuts. Have a wonderful day my friend. Blessings, amie sue

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