This pie base is somewhat inspired by my almond butter cookies... but with less almond butter and more nuts and seeds. It is a solid base for dairy free cheese cakes and the like, but still manages to be light in the mouth.
Ingredients:
1/2 cup of pecan nuts (pieces or whole is fine)
1/2 cup of ground almond meal
1/4 cup of coconut sugar
2 large tbsp of almond butter
1/4 cup of coconut oil (or any nut oil)
1 large tablespoon of chia seeds
1 large tablespoon of flax seeds
1/4 tsp of salt
1 large egg
2 - 4 tbsp of nut milk or juice
Steps:
Pre heat oven to 375 F
Throw all of the ingredients in the blender and pulse till smooth.
Turn out the mixture into a spring form pan or pie shell tin
Flatten and smooth out with the back of a spoon or spatula
Put into the oven for 15 - 20 mins (depending on how much crunch you like).
Remove from oven and allow to cool completely before removing from the til.
NB. For my dairy free cheese cake and banana cream pie, i leave the crust in the tin and add the filling on top. I only turn it out once the filling has set.
Variations:
For a chocolate base, add 1 tbsp of cocoa powder to the ingredients to be blended and then 1 tbsp of chocolate pieces after blending.