Almond, Date, and Coconut Pie Crust
Makes one 8- or 9-inch (20 or 23 cm) pie crust
This raw crust is easy to make and is an excellent source of the antioxidant vitamin E. It is superb as part of the Raw Lime Pie and the Raw Mango Strawberry Pie.
1 cup (250 mL) almonds
1/2 cup (125 mL) pitted Medjool dates
1/2 cup (125 mL) shredded, dried unsweetened coconut
Process the almonds in the food processor until they form a fine meal, but not to the point that the meal becomes oily and start to form a butter. Remove 1 tablespoon (15 mL) of the almond meal and set it aside. Add the dates and coconut and process until the mixture forms a wall on the side of the food processor. Sprinkle the reserved almond meal across the bottom of a 9-inch (23 cm) pie pan; this will help prevent the crust from sticking. Press the dough evenly along the bottom and up the sides of the pie pan. Place the crust in the freezer while you prepare the filling.
Per 1/8 recipe: calories: 174, protein: 5 g, fat: 13 g, carbohydrate: 14 g (9 g from sugar), dietary fibre: 4 g, calcium: 56 mg, iron: 1 mg, magnesium: 63 mg, phosphorus: 107 mg, potassium: 246 mg, sodium: 2 mg, zinc: 1 mg, thiamin: 0.1 mg, riboflavin: 0.2 mg, niacin: 2 mg, vitamin B 6: 0.1 mg, folate: 8 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 0 mg, vitamin E: 5 mg, omega-6 fatty acids: 2 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 10%, fat 61%, carbohydrate 29%
