This is a basic, no bake, nut and grain crust for no bake pies. It’s easy to make, and easy to alter depending on the flavors you like and any allergies you may have.
Here’s the setup for the one I’m making today.
Equipment
Food Processor
9-inch pie plate
Ingredients
See the recipe below for the ingredients.
Method
Put the dates and the almonds in the food processor.
Pulse a couple of times to begin chopping them up.
Add the walnuts and the pecans.
Pulse a few times.
Add the grains to the food processor.
Pulse a few times until well blended and everything is about the same size.
Pour the agave syrup over the mixture.
Pulse a few more times until the mixture is sticking to itself.
Put about half of the mixture in your pie plate.
Use an offset spatula or a silicone spoon (like I’m using here) to press the mixture down, and up the sides.
Add more mixture as needed and continue pressing it in place and working it up the sides of the pie plate until it is the way you need it for your pie.
Because I didn’t need it to go all the way to the rim for the pie I’m making, I had some left over. That’s fine! You can sprinkle it on yogurt, make it into balls and eat as cookies, or freeze it to use later!
Put the crust in the freezer to set it while you make the filling. You can even make this ahead and freeze it, covered with plastic wrap, until you’re ready to use it.
Notes
You can use any combination of nuts you like for this. Just make sure the combination equals about 1-3/4 cup for a 9-inch pie plate.
You can also use any dried fruit: apricots, figs, raisins, etc. The amount should be about 1/2 to 3/4 cup, depending on how dry/sticky they are. If they are very dry, you can increase the amount of agave at the end to compensate. If they are very wet, you may not even need the agave, it’s just to help everything stick together!
Conclusion
This is a really quick, easy crust. I’m using it today for a chocolate raspberry pie! You could press it into individual tart or pie pans, if you wanted, or even in the bottom of muffin cups. It adds a nice crunchy texture to any kind of cream pie or cheesecake.
Yield
1 9" pie crust
Equipment Required
Ingredients6 Medjool dates, pitted, cut in half 1 cup walnuts 1⁄2 cup pecans 1⁄4 cup almonds 2 tablespoons golden flax meal 1⁄4 cup steel cut oats 1⁄4 cup Bob’s Creamy Buckwheat 2 tablespoons Agave Nectar |
DirectionsPut the dates and the almonds in the food processor. Pulse a couple of times to begin chopping them up. Add the walnuts and the pecans. Pulse a few times. Add the grains to the food processor. Pulse a few times until well blended and everything is about the same size. Pour the agave syrup over the mixture. Pulse a few more times until the mixture is sticking to itself. Put about half of the mixture in your pie plate. Use an offset spatula or a silicone spoon to press the mixture down, and up the sides. Add more mixture as needed and continue pressing it in place and working it up the sides of the pie plate until it is the way you need it for your pie. NotesYou can use any combination of nuts you like for this. Just make sure the combination equals about 1-3/4 cup for a 9-inch pie plate. You can also use any dried fruit, such as apricots, figs, raisins, etc. The amount should be about 1/2 to 3/4 cup, depending on how dry/sticky they are. If they are very dry, you can increase the amount of agave at the end to compensate. If they are very wet, you may not even need the agave, it’s just to help everything stick together! |
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