This is my go-to raw crust recipe–> the perfect base for any raw dessert, or even a raw “crumble” topping!
IngredientsUS CustomaryMetric1x2x3x
- 1 cup raw pecans
- 2 tablespoons maple syrup (or stevia, to taste)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon coconut oil
Instructions
- Grind pecans in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust!)
- Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.
Notes
Nutrition
Per Serving: Calories: 210, Fat: 19g, Carbohydrates: 9g, Fiber: 2g, Protein: 2g
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This crust is so tasty, I like to eat it straight out of my food processor! (Oddly enough, it reminds me of the Mexican Wedding Cookies I always enjoy at Christmas. )
Hope you enjoy it as much as I do!
Raw Graham Cracker Crust
Equipment
- Slow Cooker
- Nut Milk Bag
Ingredients
- 1 cup raw pecans
- 2 tablespoons maple syrup (or stevia, to taste)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon coconut oil
Instructions
- Grind pecans in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust!)
- Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.
