Paleo Brownie Pie Crust or Cookies

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Tina Turbin is a celiac advocate, researching and writing about the Paleo diet (inherently gluten-free and grain-free), as well as focusing on developing healthy Paleo gluten-free recipes. Tina is an award winning Paleo recipe developer and author of the well-known and multi-award winning children’s titles, Danny the Dragon. Tina is the founder of, voted #2 .info site the in world in 2009; turning the site over in 2012 to her celiac daughter, Miranda Jade Turbin.Follow Tina on:Facebook - tina.turbin Twitter - @tinaturbin Pinterest - tinaturbin LinkedIn - tinaturbin Instagram - PaleoGlutenFreeRecipes YouTube at glutenfreehelp
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  • 2 cups almonds
  • 1 cup pecans or walnuts
  • 1 ½ cups dates, chopped
  • ⅔ cup 100% cacao powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2-4 teaspoons water
  • Preheat oven to 325F degrees.
  • Place almonds in food processor and grind until somewhat fine.
  • Add pecans or walnuts and grind until somewhat fine.
  • Add the remaining ingredients excluding water. Pulse in the food processor.
  • Add water until mixture isn't flaky, just until dough holds slightly together.
  • Line a 9” spring form pan with waxed paper.
  • Add dough mixture to the pan and spread over the top of the paper. If you are doing crust up the sides of the pan, you will need to line the sides of the pan as well. Press firmly.
  • Bake for 15-17 minutes.
  • OPTIONAL: do not bake if you are on a raw diet.
  • Enjoy!
  • NOTE: This recipe can be made into cookies, tarts or used as a pie crust. It really is a versatile recipe!