Healthy Cookie Dough Pie {Low-Carb, Vegan, Paleo}

Does it get any better than an entire pie made with HEALTHY raw cookie dough?! No flour, butter, or SUGAR! Plus a hidden ingredient to boost the nutrition!

Healthy Cookie Dough Pie (Low-Carb, Vegan, Paleo) - PrettyPies.com

This pie was inspired by my Healthy Cookie Dough Dip recipe from my free quick & easy desert guide . One of my favorite things to eat.. EVER! And it’s totally GUILT-FREE. Yaaas.

(If you haven’t downloaded your copy of my dessert guide yet, what are you waiting for?? Grab it here. It’s freeee) 🙂 Healthy Cookie Dough Pie (Low-Carb, Vegan, Paleo) - PrettyPies.com

Wanna get healthy? Eat cookie dough.

Hands up if you need to eat more plants? That’s totally me lately. After the holidays and indulging in so many rich desserts, my body is ready for more fresh raw veggies. And definitely less sugar.

Cue this cookie dough PIE for more veggies.

Wait… What?? VEGGIES?!

Am I crazy? Maybe 😉

Muahaha… It totally makes me do a sneaky evil little laugh when I think about it. Especially after serving this pie to my kids, who seem to balk at every veggie lately. #momlife

But my 8 year old son kept asking for seconds! Kid approved. Mom approved. Definitely a win ;)Healthy Cookie Dough Pie (Low-Carb, Vegan, Paleo) - PrettyPies.com

Shockingly, this cookie dough is made with…

ZUCCHINI. (Gasp!)

Yes, I’m totally serious. TWO entire zucchini– peeled, shredded, squeezed dry and blended up to be completely UN-detectable! No one will EVER guess there’s veggies in there.

Squeeze it. Squeeze it GOOD.

One IMPORTANT reminder is to squeeeeeze that zucchini DRY. Squeeze every last DROP of moisture out. Because no one wants watery cookie dough!

I’ve found the best and easiest method of doing this is to use a clean tea towel and place the zucchini in the middle, gather it up and wring the liquid out with your hands. Repeat several times until completely dry.

Flourless Feast

This pie has a soft cookie crust made with almonds. No baking involved (although you probably could if you wanted to).

Instead of flour, butter, and sugar. this thick fluffy dough is made from cashews. Cashew cream AND cashew butter, which have a creamy richness and natural sweetness on their own. Plus healthy fats!

This entire recipe is free from OIL as well. It’s all just made from plants! (What in the world?! Haha!) Who would’ve thought!

Healthy Cookie Dough Pie - (Low Carb, Vegan, Paleo) PrettyPies.com

Winning.

You’ll be adding hidden fiber and NUTRIENTS like potassium, and antioxidants vitamins C & A, while enjoying a thick sweet dough studded with chocolate chunks. The BEST guilt-free treat. Healthy indulgence indeed.

ps. For more healthy cookie dough recipes, be sure to check out my Easy Cookie Dough Truffles and Cookie Dough Cheesecake! Two of my faves!!

Healthy Cookie Dough Pie! No gluten, dairy, or sugar! Low Carb and nutrient-packed thanks to a secret ingredient! #vegan #paleo #lowcarb - PrettyPies.com
Healthy Cookie Dough Pie (Low-Carb, Vegan, Paleo) - PrettyPies.com

Healthy Cookie Dough Pie {Low-Carb, Vegan, Paleo}

A totally guilt-free treat! Edible, raw cookie dough - in PIE form! Plus a sneaky healthy ingredient!
0 from 0 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 slices

Ingredients

Crust

Cookie Dough

  • 1 cup cashews - soaked
  • 3 1/2 -4 Tbs coconut flour
  • 3 Tbs cashew butter
  • 3/4 cup zucchini - shredded
  • 1 Tbs almond flour
  • 1 Tbs vanilla extract
  • 40 - 50 drops Sweet Leaf vanilla creme stevia - to taste
  • Pinch of pure stevia powder
  • pinch of pink himalayan salt
  • 2 oz dark chocolate - chopped (see notes)

Instructions

To make the crust:

  • In a small mixing bowl, stir together wet ingredients. Add in almond flour and salt and mix well. 
  • Press into a small (7") pie plate or springform pan lined with parchment. Set aside or refrigerate while you prepare the cookie dough.

To make the cookie dough:

  • (In advance) soak cashews for 2 hours in boiling water, or overnight in room temp water. Drain, rinse and shake dry.
  • Peel, shred and measure 3/4 cup zucchini. Then squeeze all the water by placing shreds in a clean tea towel and wring out the moisture several times.
  • Add zucchini and add cashews to a food processor. Blend until very smooth, about 5 minutes. Scrape down the sides. 
  • Add remaining ingredients (except chocolate chunks). Blend well. Taste and adjust. Add a few more teaspoons of almond flour if it's not thick enough.
  • Stir in 1/2 of the chocolate chunks and spread dough over crust with damp hands. Sprinkle remaining chocolate on top and press in. 
  • Cover with plastic wrap touching the surface and refrigerate for 3-4 hours. 
  • Optional - garnish with whipped coconut cream and chocolate shavings.

Notes

What I used:
Sweet Leaf Stevia
*For sugar-free chocolate, use unsweetened 100% chocolate, Lily's brand chocolate chips, or cacao nibs.
You can also use homemade chocolate chunks. 2 Tbs coconut oil, 2 Tbs cacao, 2 Tbs almond butter + stevia drops to taste.
For dairy-free chocolate, use Enjoy Life brand. I like to use a very very dark chocolate - like 85-90%, so the sugar content is very low, but it's still a little sweet.
Keep refrigerated and tightly wrapped for about 1 week, or frozen for 1 month.
Tried this recipe?Tag @emily.likes.food #prettypies!

2 comments

  1. Mandy Metts says:

    Yep – so yummy! And you can’t tell there are veggies. Such a great texture and I recommend making the whipped topping for it too. It feels like I’m having such a treat. I’m so thankful for all the recipes on Pretty Pies. I’m just working my way through all of them! 😛

    • Emily says:

      Thank you for the feedback Mandy!! So happy you’re enjoying your Pretty Pies I always forget there’s zucchini in this one, haha! Yay for hidden veggies!

Leave a Reply