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Vanilla Bean Sugar Cookie Crust

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Vanilla Bean Sugar Cookie Crust

raw vegan Vanilla Bean Sugar Cookie Crust displayed with cookie cutters

~ raw, vegan, gluten-free ~

Sugar cookies are known to be a festive and delicious holiday cookie, not to mention Santa’s favorite midnight snack!  But I don’t think that we should “box” sugar cookies into just holiday cookies or the cookie as far as that goes. :)  This sugar cookie crust is a must-try!

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.

Raw Recipes Ideas

With this recipe, I can make a base and part up the side crust for a 9″ 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 container, you will need to double the recipe. Or I can make 5-6 (4″) tart pan crusts.   It can be enjoyed instantly or frozen for future use. Fill it with raw coconut yogurt, puddings, or fresh fruits.


Yields 9″ Springform pan (base & part up the sides)
  • 2 cups fine almond flour
  • 2 cups cashew flour
  • 1/2 tsp Himalayan pink salt
  • 1/2 cup raw cashew butter
  • 1/3 cup raw sweetener of choice
  • 1 Tbsp fresh lemon juice
  • 1 tsp raw coconut vinegar
  • 2 vanilla bean (seeds only)
  • 1 Tbsp water


  1. In the food processor, fitted with the “S” blade, combine the almond flour, cashew flour, and salt. Pulse together.
    • This will ensure even displacement of the spices/seasonings.
    • I used very fine almond flour, so there wouldn’t be chunks of nuts in it.
  2. Add the cashew butter, sweetener, lemon juice, vinegar, vanilla bean seeds, and water. Process everything together until the batter sticks together when pinched.
  3. Press the crust mixture evenly in the bottom of the dessert pan and partway up the sides.
    • Do your best to make sure the crust is the same thickness throughout, even if you decide to go up the side.
    • Crusts also are fantastic for creating a “crumble” to top desserts as well.
    • For more crust techniques, click (Perfecting the Springform Pan and Crusts)
  4. 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 five 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.

16 thoughts on “Vanilla Bean Sugar Cookie Crust

  1. KS says:

    My son is allergic to nuts and pecans, soy, wheat, apples, pears, plums, corn, strawberries and shellfish. I want to make some caked and pies for him. What can I do to make the crust and the cake?

    Thank you for your help

    • amie-sue says:

      I don’t really have a recommendation at this point. There is a lot that goes into creating recipes. I spend a lot of time balancing ingredients to get the right texture and test that I am aiming for Have a great evening, amie sue

  2. dee says:

    Could you please explain to me what purpose the coconut vinegar serves in this crust please.
    Thanks : )

    • amie-sue says:

      Hello Dee,

      Yes, I add the coconut vinegar to add a touch of brightness (acidity) to the overall flavor. amie sue

      • dee says:

        Thanks amie-sue. Would you also be able to give me your opinion on using 100% birch xylitol in raw cakes and slices and if you think there is any place for xylitol in the world of raw food?

        • amie-sue says:

          Hello Dee,

          I have dabbled a bit with xylitol but not so much with my raw recipes… more with baked goods. My husband doesn’t like the flavor/cooling effect so I just don’t tinker with it. I am more inclined to play around with lakanto, which is approved and used by Donna Gates. You can read more about here…. http://bodyecology.com/articles/lakanto_questions_all_natural_zero_calorie_sweetener.php

          It isn’t a raw sweetener but that doesn’t make something a deal breaker in my book… its all about using the right foods / ingredients that bring optimal health to your own body… and of course staying away from as much processed foods as possible, keeping them fresh and whole. Just because something is cooked doesn’t make it bad. That’s a long story and I won’t get on my soap box. hehe

          I hope this helps a bit. Blessings, amie sue

          • dee says:

            Thank you so much for taking the time to reply, you are so generous with your recipes and information, my favourite raw foodie xx

            • amie-sue says:

              You are so welcome Dee… I do my best to help. I don’t always have all the answers but its me learn too so it’s a win for all. hehe Never be afraid to ask any questions, we can work through them together. :) Blessings, amie sue

  3. dee says:

    Would you mind telling me what sweetener you used when making this to allow it to be so light in colour. I am working on a tart base for a raw vegan lemon tart and i really want a pale, shortbread like pastry. The only way i was achieving this was by using xylitol , but i am reading conflicting information on xylitol and would rather use a truly raw sweetener. Both maple and coconut sugar made the pastry brown in colour. x

  4. Clau says:

    Hi Amie-Sue,

    I can’t find coconut vinegar. I live in Brasil and have lot’s of fresh coconut but not coconut vinegar…
    Wich other is the best to substitute ?

    Thank you :)

  5. Shelby Jasso says:


    I’m allergic to almonds (not any other nuts though). Do you know of a good substitutes for the almond flour?

    • amie-sue says:

      Good evening Shelby, you could use finally ground dried coconut. Not the actual coconut flour but take dried coconut and process it to a fine powder. If you use actual coconut flour it would absorb all the moisture and make the door really dry. I hope that helps keep me posted. Blessings, Amie sue

  6. Quatasia says:

    Hello amie,
    Can I substitute lime or lemon juice for the vinegar? My house hold never use vinegar and I would prefer not to spend money on a item that will probably never or very really get used? Thanks!

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