My Coconut Crunch Crust is incredibly easy to make and has the texture of a baked crust thanks to the shredded coconut. If you don't have walnuts on hand, you can omit them and use almond meal instead. I use this crust for my Raw Cheesecake and for my Raw Pecan Pie. It would also be great as a crust for a coconut cream pie or if you use hazelnuts instead of walnuts you could make a raw chocolate hazelnut tart. The options are really endless and any way you fill it, this is a great and easy to make basic raw crust that you will love!
1 cup raw almond butter
1 cup organic unsweetened shredded coconut
1 1/2 cups walnuts (soaked, 4 hours)
1 tbsp raw honey or stevia (optional)
Grind walnuts in seed/nut/coffee grinder until finely ground (will form a dough like substance). In a medium bowl, add the walnut meal, raw almond butter, shredded coconut and honey. Mix well until all ingredients are incorporated. Press dough into a pie pan.