Raw Pie Crusts

There are endless variations for raw pie crusts depending on which nut(s), spices, oils, and extracts you prefer. Here are two I love.

Macademia & Coconut Crust
1 c. macadamia nuts
1 1/2 c. cashews
1/2 c. shredded coconut
1 tsp. vanilla
Dash salt

Blend nuts in food processor into a coarse flour. Add in remaining ingredients. Press into a pie pan and freeze for at least 30 minutes before adding filling. This helps to keep the crust from sticking to the filling as you add it in.

*Great crust for key lime pie

Pecan & Coconut
1 c. shredded coconut
1 c. pecan
1 c. pitted dates (Medjool dates work best)
2 TBS almond butter
1 tsp cinnamon
pinch of salt

Add pecans to food processor and blend for a few seconds until coarsely chopped. Add remaining ingredients one at a time until well blended. Form into pie pan and freeze.

*Delicious for apple pie