Raw Pecan Mulberry Crust


This crust works well for any pureed fruit, "cheesecake", or "custard" type dessert. I particularly like it with my Raw Pumpkin Pie recipe.


Raw Pecan Mulberry Crust

1 ½ cups pecans
1 cup dried mulberries
4 dates
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon chia seeds

Soak dates in warm water for 5 minutes. Remove pits. Reserve water.

Process all ingredients in food processor or blender until stiff.

If mixture is too dry and crumbly, add reserved water ½ teaspoon at a time until it combines and stiffens.

Spread in spring form pan.

Place in refrigerator while making pie filling.

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