Vegan Cookie Crumb Crust Chocolate or Gingersnap
This Vegan Cookie Crumb Crust is a game-changer for your favorite pies and tarts, offering a buttery, crunchy base made entirely plant-based! With a choice between rich vegan chocolate cookies or warmly spiced gingersnaps, this versatile recipe lets you customize the flavor profile to perfectly match your dessert. Made in just 15 minutes of prep time, this quick and easy crust combines finely crumbled cookies, melted vegan butter, a touch of sugar for sweetness, and a pinch of salt for balance. Whether you're creating a no-bake masterpiece or a baked pie, the crust is pressed into a pan and baked to perfection, delivering a sturdy-yet-tender texture that pairs beautifully with creamy or fruity fillings. Perfect for vegans and non-vegans alike, this recipe is your go-to for stunning, crowd-pleasing desserts that are as simple to make as they are delicious!
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Recipe Information
Ingredients
- 2 cups (crumbled) Vegan chocolate cookies or gingersnap cookies
- 6 tablespoons Vegan butter (melted)
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C).
Place vegan chocolate cookies or gingersnap cookies into a food processor. Pulse until the cookies are finely ground into crumbs. You should end up with about 2 cups of crumbs.
Transfer the cookie crumbs to a mixing bowl. Add the granulated sugar and salt, then mix to combine.
Pour the melted vegan butter into the bowl with the crumbs. Stir with a spoon or spatula until the mixture resembles damp sand and holds together when pressed.
Grease a 9-inch pie pan or tart pan lightly with vegan butter or oil. Pour the cookie crumb mixture into the pan.
Using the bottom of a measuring cup or a clean glass, firmly press the crumb mixture evenly into the bottom and up the sides of the pan to create the crust.
Bake the crust in the preheated oven for 10 minutes, or until fragrant and lightly set. Remove from the oven and let it cool completely before filling.
Use immediately for a no-bake filling or refrigerate the crust to set further, depending on your dessert needs.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 185.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
