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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

Submitted By:

Dietary Interests: Low Sodium , Raw Foods , Vegan , Vegetarian

Yield:

Tablespoon (8 servings)

Total Time:

4 hours

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

Tablespoon (8 servings)

Total Time:

4 hours

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

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

  • 155 g (1 cup) raw almonds
  • 180 g (1 cup) dates, pitted
  • 45 ml (3 Tablespoons) 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.