Use this gluten-free crust as a base for any of your favorite pies. Fill with Chocolate Mousse or an assortment of fresh fruit.
Method
Preheat the oven to 425°F.
Place brown rice flour, cocoa, date pieces and walnut pieces in a food processor and pulse until crumbly.
Add almond butter and purée.
Drizzle in 1/4 cup water until mixture comes together into a ball.
Spread into the bottom of a 9-inch springform pan or pie pan.
Press evenly into the bottom of the pan and prick with a fork.
Bake it until slightly darkened, 10 to 12 minutes.
Remove from the oven and let cool completely. Use crust immediately or wrap and freeze for up to 1 month.
Nutritional Info
Serving Size
serving size 1/8 crust
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.