Monday, May 28, 2012

Coconut Crunch Crust


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!

Ingredients:
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.


✌ YUM





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