Almond Pie Crust

This vegan, no-bake crust comes together quickly and is perfect for chilled pies and tarts like our No Bake Lemon Cashew Pie.

almond pie crust

Ingredients

  • 1 cup (155 g) raw almonds
  • 1 cup (180 g) dates, pitted
  • 3 Tablespoons (45 ml) unrefined coconut oil, melted

Directions

  1. Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
  2. Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

Ingredients

  • 1 cup (155 g) raw almonds
  • 1 cup (180 g) dates, pitted
  • 3 Tablespoons (45 ml) unrefined coconut oil, melted

Directions

  1. Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
  2. Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

Ingredients

  • 1 cup (155 g) raw almonds
  • 1 cup (180 g) dates, pitted
  • 3 Tablespoons (45 ml) unrefined coconut oil, melted

Directions

  1. Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10 - 15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  
  2. Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.