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This is my go-to raw crust recipe–> the perfect base for any raw dessert, or even a raw “crumble” topping!
Ingredients
- 1 cup raw pecans
- 2 tablespoons maple syrup (or stevia, to taste)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon coconut oil
Instructions
- Grind pecans in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust!)
- Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.
Notes
Double this recipe to fill a traditional 9" pan.
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 115mg | Potassium: 19mg | Fiber: 2g | Sugar: 6g | Calcium: 20mg | Iron: 0.7mg
Per Serving: Calories: 210, Fat: 19g, Carbohydrates: 9g, Fiber: 2g, Protein: 2g
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This crust is so tasty, I like to eat it straight out of my food processor! (Oddly enough, it reminds me of the Mexican Wedding Cookies I always enjoy at Christmas.)
Hope you enjoy it as much as I do!
So, when I’m using this to make a pie, can I bake it? Or does it only really work with no-bake pies?
Hi Megan,
For the 2 tablespoons of stevia, do you suggest liquid stevia or powdered stevia? Thanks!
The 2 tablespoons refers to the amount of maple syrup only. Stevia is so potent, you’ll only need a few drops of the liquid version or a teeny-tiny pinch of the powdered stuff. Since everyone’s taste buds are different when it comes to stevia, you’ll just need to taste it as you go. (Luckily, that’s easy with no-bake recipes like this one!)
Awesome, thank you!
Amazing crust! Tastes a lot like graham crackers. I used it to go with your cheesecake, and it was fabulous! Thank you!
I love this site!
Do the crackers become hardened at all so that they can be eat like a cookie / biscuit?
I ask as I’m trying to make a dessert which requires broken crackers to be mixed with dates although the crackers need to be broken into small pieces rather than a grain type texture.
It firms up in the freezer, but it doesn’t get dry like a cookie and will soften at room temperature pretty quickly, so I’m not sure if you could use it like a graham cracker in recipes. Let us know if you have any luck!
Can I use agave nectar instead of maple syrup?? Same amount and everything? And when you say could be stevia is that that dry stevia or is it like a simple syrup?
Great base but a wee bit too sweet for me. Hope it can work with say 1/2 tbs less maple syrup next time.