Raw Shortbread Crust

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: 10 mins
• Serves: 8
• Yields: 2 1/2 cups

Ingredients

• 1  cup walnuts
• 1  cup unsweetened dried shredded coconut
• 6  pitted dates

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.