Hazelnut Date Pie Crust

Hazelnut Date Pie Crust

This gluten free vegan pie crust recipe can be substituted wherever you would otherwise use a graham cracker pie crust. It works well with any pie, tart or cheesecake, including raw cheesecake recipes.

Ingredients

9 inch pie crust

1 cup ground hazelnuts

1/2 cup ground gluten free oats

1/4 cup almond meal

1 tsp salt

5 pitted medjool dates, chopped into a fine minced consistency 

2 Tbsp oil

Directions

Grind the hazelnuts in a grain blender, spice grinder or food processor into a fine meal. Remove any large lumps. Grind quick oats in a blender or food processor into a rough flour. Combine all ingredients and rub together well by hand, or combine in a food processor. The mixture should stick together well when pressed between your fingers. Add a Tablespoon  of your liquid if it is dry.

*If your dough is dry, add water or your favorite milk–– not more than 1 tablespoon at a time.

Roll in a ball and wrap in plastic wrap. This will store for 2-3 days in the fridge or 1 month in the freezer.

Remove from the freezer or fridge and allow to come to room temperature.

Place the ball between wax paper sheets and roll out to thin dough.

Place on a 9”pie plate and push it into the pie plate.

Bake if your recipe is for prebaked crust.