Easy Raw Dessert Base

August 19, 2016

 

It's the heat of summer, days are hot, and it's birthday time all over the map, at least in my world. Here is an easy, fast, delicious recipe I've been playing with.. 

 

You can make a big batch of it for a few different crusts, store them in the freezer, and then un freeze as you go. You can fill them up with fruits, raw mousses, ice cream, yogurt, puddings...you name it! 

 

The best part is it only take 15 minutes to make and it does not involve turning on an oven :)

 

Ingredients:

  • 3 Tsbp raw cold pressed coconut oil, melted

  • 3/4 cup packed Mejool dates, pitted

  • 2 cups coconut flakes, unsweetened

  • 1/2 cup ground flax seeds

  • 1 tsp ground cinnamon

  • 1/4 tsp Himalayan pink salt

  • 2 Tbsp water

Prep Notes

  1. In the food processor, with the “S” blade, process the shredded coconut, flax, cinnamon and salt.

    • be careful that you don’t over process them.

  2. Add the melted coconut oil, dates and water. Process everything together until the batter sticks together when pinched.

  3. Press the crust mixture evenly in the bottom of the dessert pan.

    • Do you best to make sure the the crust is the same thickness throughout, even if you go up the side.

    • Double the batter if you want to bring the crust up the sides.

  4. Crusts also are wonderful for creating a “crumble” to top desserts as well.

  5. The crust can be made 3-4 days in advance for time saving purposes.

  6. https://nouveauraw.com/raw-recipies/crusts/coconut-nut-free-crust/

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