I always enjoy experimenting with new pie recipes (especially of the vegan variety), but find pie crust to be an often-times challenging obstacle.
Most ready-to-use pie crust products on the market have horrid ingredient lists.
If I choose to make my own at home, it’s either taking out the rolling pin I do not own, or mixing together crushed graham crackers with butter.
Alas, this recipe not only makes a delicious pie crust in minutes, it’s also chock full of nutrients.
Whenever I have served pies made with this crust in the past, the only comments I get are how delicious it is. Busting the “health food tastes like cardboard” myth one dessert at a time!
YIELDS: One 8 or 9 inch pie crust
1 1/3 cups almonds 1 tsp. vanilla extract 1 tsp. cinnamon 1/2 teaspoon salt 1/2 cup pitted dates
Place almonds, vanilla, cinnamon, and salt in blender and process until coarse texture is achieved.
Add dates, process until all ingredients are evenly mixed.
Press onto pie plate with fingers and chill for two or three hours.
NUTRITION FACTS: (per 1/8 slice)
215 calories 1.2 grams saturated fat 75 milligrams sodium 4 grams fiber 5 grams protein
Excellent Source of: Copper, magnesium, manganese, riboflavin, vitamin E
Good Source of: fiber, potassium
7 Commentsalmonds, copper, dates, magnesium, manganese, potassium, recipes, riboflavin, vitamin E