Serves: 5
Total Calories: 434
Yield: 3 cups, for one 9-inch pie or tart crust

2 cups walnuts or pecans, unsoaked
1 cup unsweetened shredded dried coconut
1/4 teaspoon salt
1/2 cup pitted medjool dates, unsoaked

Equipment:
measuring cups
measuring spoons
food processor
rubber spatula

Put the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t overprocess. Stored in a sealed container, Walnut Crust will keep for 1 month in the refrigerator or 3 months in the freezer.

Nutritional Facts:

Serves: 5
Total Calories: 434
Calories from Fat: 325

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crumble topping
fig crust
almond crust
walnut crust
apple crisp
blackberry crisp
tropical fruit pie or tart
key lime pie or tart
apple pie or tart
blueberry pie or tart
chocolate pie or tart with strawberries