Recipe by happybella
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.
Directions See How It's Made
- 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.
- Press into pie pan and top with your favorite toppings!
- Stored in an airtight container, Shortbread Crust will keep for 1 month in the fridge or 3 months in the freezer.