Raw Cashew Ginger Pie Crust (Paleo, Vegan)
(Originally publiahed 30 March 2016 at https://CornFreeHippie.com)
This recipe is versatile as are many that I offer here. It can be used as a raw pie crust as well as energy balls* or truffles* (for the latter two ideas, please read the notes below).
Lately I have been on a ginger kick in cooking, baking and even in my beverages. I have also been experimenting with panna cotta variations. This crust was created for my Mango Panna Cotta and they are a delightful combination.
If your pie filling is subtle or gentle in flavor, I advise using 4 or 5 dates so they do not overpower the filling. If your pie filling is robust and / or needs a bit more sweetness, use 6 dates. The amount of ginger should reflect how much you enjoy as well as compliment your pie filling. Mini-Foodie M generally votes for more ginger, for example.
1 cup cashews (preferably soaked & dehydrated)
5-6 Medjool dates, pitted & soaked to soften
6-10 pieces crystallized ginger (depending on desired flavor strength)
2 Tbsp. unsweetened, shredded coconut
1/2 Tbsp. coconut oil
Place all ingredients in food processor. Pulse until a dough ball forms. Place in pie plate. Smooth out with fingers. Add filling & proceed with pie recipe. Enjoy!
*Notes on variations: -This recipe is also a tasty snack as an energy ball. For an energy ball, you may wish to add chia seeds. Remove dough & roll portions of 3/4 -1 inch balls.
-If you are looking for a whole food truffle, then make 1/2 inch balls & dip them in safe for you melted chocolate, homemade white chocolate, shredded coconut, or cacao powder.