Raw Cashew Ginger Pie Crust (Paleo, Vegan)

Raw Cashew Ginger Pie Crust (Paleo, Vegan)

This recipe is versatile as are many I offer here. It can be used as a raw pie crust as well as energy balls or truffles, please read the notes below.

Lately I have been on a finger kick in cooking, baking and even in my beverages. I have also been experimenting with panna cotta variations. This crust wad created for my mango panna cotta and they are a delightful combination.

If your pie filling is subtle or gentle in flavor, I advise using 4 or 5 dates so they do not overpower the filling. If your pie filling is robust and / or needs a bit more sweetness, use 6 dates. The amount of ginger should reflect how much you enjoy as well as compliment your pie filling. Mini-Foodie 2 generally votes for more ginger, for example.

Raw Cashew Ginger Pie Crust (Paleo, Vegan)

1 cup cashews (preferably soaked & dehydrated)
5-6 Medjool dates, pitted & soaked to soften
6-10 pieces crystallized ginger (depending on desired flavor strength)
2 Tbsp unsweetened, shredded coconut
1/2 Tbsp coconut oil

Place all ingredients in food processor. Pulse until a dough ball forms. Place in pie plate. Smooth out with fingers. Add filling.

Notes on variations: -This recipe is also a tasty snack ad an energy ball. You may wish to add chia seeds & then remove dough & roll portions of 3/4 -1 inch balls.

-If you are looking for a whole food truffle, then make 1/2 inch balls & dip them in safe for you melted chocolate, homemade white chocolate, shredded coconut, or cacao powder.


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