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“From Jennifer Cornbleet's Raw for Dessert. This recipe makes enough for one nine inch pie or tart. This crust compliments a number of toppings so let your imagination run wild! :) Visit bellaraw.blogspot.com for more raw recipes and ideas.”
READY IN:
10mins
SERVES:
8
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place coconut, walnuts, and salt in a blender and blend until finely ground. Add dates (I chop mine before I add them--this seems to help them blend with the other ingredients) and blend until mixture begins to stick.
  2. Press into pie pan and top with your favorite toppings!
  3. Stored in an airtight container, Shortbread Crust will keep for 1 month in the fridge or 3 months in the freezer.

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