Crust: Almond-Vanilla Crumble Crust

About the Recipe:

This is a lovely almond crust that serves as a scrumptious stage for any filling. Fill with fresh fruit and top with frosting! My Score: 5/5

Items Needed:

Measuring cups/spoons

Spatula

Food processor/blender

Pie pan

Sprouting jar

Knife

Ingredients

1 ½ cups soaked almonds

½ cup dry almonds

4-6 soft dates, pitted

1 tablespoon maple syrup or honey

1 tablespoon vanilla extract (non-alcohol is preferred)

1 teaspoon almond extract (optional but recommended)

2 teaspoons cinnamon

Pinch of sea salt

Directions

Soak 1 ½ cups of the almonds in 3 cups fresh water overnight (about 6-12 hours). 

Drain and rinse. Spread almonds on a dry towel and blot dry.

(The almond on top is the soaked one...the one on the bottom is a dry one. The soaked nuts should puff up with water)

In a food processor, chop the remaining ½ cup dry almonds into a fine meal. Set aside. 

Chop the soaked almonds into a fine meal. Cut or break the dates into pieces. If the dates are very dry or firm, soak them in ½ cup fresh water for 5 minutes to soften.

Save the soak water for later. Add date pieces, maple syrup, vanilla, almond extract, cinnamon, and sea salt to the chopped soaked almonds and chop until well mixed. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop. Add the dry almond meal and chop until well mixed. This will help to dry the dough into a nice, crumbly consistency.

The dough should be crumbly but sticky enough to hold a shape when pressed. If the dough is too dry, add 2 tablespoons of the date water and chop until well mixed. Press the dough evenly into a pie plate or a torte pan. It is best to press the dough to the sides of the plate or pan first and then press into the bottom for even depth.

To scallop the edge of the crust (Optional): use the thumb and forefinger of your dominant hand to pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press against the pinches to keep them neat and orderly.

Fill, frost, and serve with love!

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Almond-Vanilla Crumble Crust (Page 425).