Raw Graham Cracker Crust

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This is my go-to raw crust recipe–> the perfect base for any raw dessert, or even a raw “crumble” topping!

cheesecake with Raw Graham Cracker Crust

Fork full of no bake cheesecake
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4.67 from 3 votes

Raw Graham Cracker Crust

You can use this crust as the base for any raw dessert, or as a crumbly topping!
Course Dessert
Cuisine American
Keyword dessert, healthy, pie crust, raw
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 210kcal



  • Grind pecans in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust!)
  • Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.


Double this recipe to fill a traditional 9" pan.


Calories: 210kcal | Carbohydrates: 9g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 115mg | Potassium: 19mg | Fiber: 2g | Sugar: 6g | Calcium: 20mg | Iron: 0.7mg
Per Serving: Calories: 210, Fat: 19g, Carbohydrates: 9g, Fiber: 2g, Protein: 2g

This crust is so tasty, I like to eat it straight out of my food processor! (Oddly enough, it reminds me of the Mexican Wedding Cookies I always enjoy at Christmas.)

Hope you enjoy it as much as I do!

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holly @ couchpotatoathlete.wordpress.com

I would love a VitaMix for just that — making my own nut butters. Yum, I love cashews.

I’ve always been interested in colon cleansing — I just have never actually made the phone call to make an appointment. I’ll check out that Raw Food book, thanks!

And the weekends are totally made for splurging. I’m getting ready for brunch and mimosas pretty soon here!


    Hey just so you know I bought myself the Breville 16 cup Sous Chef Food Processor and I make tons of my own nut butters in it. No sweat! I use that machine every single day more than once and although I’d like a vitamix myself one day to make warm uncooked soups, I definately wouldn’t trade the versatility of my Breville for one. Food for thought. : )

Michelle @ Give Me the Almond Butter

You had such a spectacular day!

lynn @ the actors diet

aaaaah i need a vitamix! or i should just start making my own nut butters…


    I have the champion juicer. Its half the price of the vitamix and it makes amaaazing nut butters, baby food, sorbets, fresh juices, and fruit ice creams (and im sure it makes other things that I havent tried haah) This is the number one juicer recommended by the Gerson Therapy for those who do not have cancer.

Pure2raw twins

I think it is great you sharing your story of detox, colonics, and all. We talk about all our stomach issues, haha.

Your desserts look great!!

The Rabbit Runner

omg – cashew butter is MY FAVORITE!! i really should just make it instead of buying it…it doesn’t seem so hard.


Cheesecake pudding? YES PLEASE.

Kris | iheartwellness.com

Oooo you are killing me over here! Look how delicious this looks! I am coming over 🙂

How is the jackie warner workout dvd? I have all her mags with her workouts in them and love them!



Interesting. First I love crusts – perfect for cheesecake!

How does that book allow you meat, cheese, etc…?! That’s interesting considering it seems the opposite of most detoxes. The very reason I hate the word “detox” I guess – because eating just juices or veggies may be appropriate for some…but it’s not sustainable or overly healthy for most. Especially when it comes to losing muscle…

Linda Lisak

I love the fact that we can print your amazing recipes. Thank you! My daughters-in-law are learning to eat healthy and they will love this site! I wish you great success. It’s very obvious you have put a great deal of work, thought and energy into this site. I’m really impressed.


is it possible to substitute pecans with some other nut, in case someone is allergic to them?


    Yes, any other nut should work, and you can adjust the flavors to taste, if necessary.


Great base but a wee bit too sweet for me. Hope it can work with say 1/2 tbs less maple syrup next time.


Can I use agave nectar instead of maple syrup?? Same amount and everything? And when you say could be stevia is that that dry stevia or is it like a simple syrup?


I love this site!

Do the crackers become hardened at all so that they can be eat like a cookie / biscuit?

I ask as I’m trying to make a dessert which requires broken crackers to be mixed with dates although the crackers need to be broken into small pieces rather than a grain type texture.


    It firms up in the freezer, but it doesn’t get dry like a cookie and will soften at room temperature pretty quickly, so I’m not sure if you could use it like a graham cracker in recipes. Let us know if you have any luck!


Amazing crust! Tastes a lot like graham crackers. I used it to go with your cheesecake, and it was fabulous! Thank you!


Hi Megan,

For the 2 tablespoons of stevia, do you suggest liquid stevia or powdered stevia? Thanks!


    The 2 tablespoons refers to the amount of maple syrup only. Stevia is so potent, you’ll only need a few drops of the liquid version or a teeny-tiny pinch of the powdered stuff. Since everyone’s taste buds are different when it comes to stevia, you’ll just need to taste it as you go. (Luckily, that’s easy with no-bake recipes like this one!)


      Awesome, thank you!


So, when I’m using this to make a pie, can I bake it? Or does it only really work with no-bake pies?

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