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Almond Pie Crust

This vegan, no-bake crust comes together quickly and is perfect for chilled pies and tarts like our No Bake Lemon Cashew Pie.

  • Total Time4 Hours 10 Minutes
  • Yield
    8 servings
  • DifficultySimple
almond pie crust

Dietary Interests

Vegan, Vegetarian, Low Sodium, High Fiber
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Submitted by

Vitamix

Ingredients

  • 1 cup 155 g raw almonds
  • 1 cup 180 g dates, pitted
  • 3 Tablespoons 45 ml unrefined coconut oil, melted
  • 1 cup 155 g raw almonds
  • 1 cup 180 g dates, pitted
  • 3 Tablespoons 45 ml unrefined coconut oil, melted
  • 1 cup 155 g raw almonds
  • 1 cup 180 g dates, pitted
  • 3 Tablespoons 45 ml unrefined coconut oil, melted

Directions

    1. Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
    2. Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.
    1. Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
    2. Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.
    1. Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10 - 15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  
    2. Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.
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Nutrition

1 serving (45 g)
Calories 210
Total Fat 14g
Total Carbohydrate 21g
Dietary Fiber 4g
Sugars 15g
Protein 4g
Sodium 0g
Saturated Fat 6g

Chef's Note

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