Cocoa Walnut Crust
Enough for one 9-inch pie
Time 20 min
Use this gluten-free crust as a base for any of your favorite pies. Fill with Chocolate Mousse or an assortment of fresh fruit.
Ingredients
- 1/2 cup brown rice flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chopped dates
- 1/4 cup walnut pieces
- 1/4 cup unsalted, unsweetened almond butter
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:
Per serving: serving size 1/8 crust, 130 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 15g carbohydrates (3g dietary fiber, 7g sugar), 4g 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.
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Ingredients
- 1/2 cup brown rice flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chopped dates
- 1/4 cup walnut pieces
- 1/4 cup unsalted, unsweetened almond butter