Raw Recipes

Shortbread Crust

Posted on July 09 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Yield: 2 1/2 cups (enough for one 9-inch pie or tart)

This crust is rich, buttery, and crumbly—perfect for Classic Fresh Fruit Tart.


  • 1 cup unsweetened shredded dried coconut
  • 1 cup raw walnuts (unsoaked)
  • 1/4 teaspoon salt
  • 6 pitted medjool dates

Put the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.

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