Hazelnut Coconut Pie Crust


nut-coconut-crust

This is a quick and simple crust that I use as the base for tarts/pies.  I love the texture because you can press it thin, and when it’s finished,  it still holds together, but is crumbly and easy to cut with you fork/spoon.  It’s also neutral (no sugar, pinch of salt), so it can be used for both sweet and savory tarts.  You can also add flavors to the crust if you want (cocoa powder, Italian seasoning, etc.).  The recipe below makes a thin crust for 2 4-inch tart tins or a medium thick crust for 1 6-inch tart tin.  You can scale up as needed for bigger tarts.

Ingredients

1/2 cup raw hazelnuts, skins removed
1/2 cup coconut flakes (unsweetened)
1/2 tsp vanilla extract
pinch of salt
1 tsp hazelnut oil (coconut oil is okay too)

Directions

1. Place everything in a food processor and grind until a coarse paste forms.  Initially it will turn into chopped pieces.  Next you will see a crumbly texture.  Then the crumbs will start to clump together.  Finally it will start to form a paste.  You should be able to squeeze it and not have it fall apart or crumble.

2.  I like thin crusts, so I use this measurement to make 2 4-inch tarts.  Put half of the mix into a 4-inch tart tin.  Starting in the middle, press the mix firmly to form a thin crust on the bottom.  Work your way to the edges and then press the mix firmly up the sides of the tart tin.   Make sure you press it very firmly so that it doesn’t fall apart when you use it later.  Repeat with a second 4-inch tart tin.  If you want to make a larger tart or a thicker crust, you will need to double or triple the recipe accordingly.

3.  Place the tins with the crusts onto a cookie sheet.  Bake at 350 F for 10-12 minutes (until the crust turns a golden brown and you can smell the nuts and coconut).  Cool the crusts in the tins before using to make a pie.

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One thought on “Hazelnut Coconut Pie Crust

  1. Pingback: Chocolate Avocado “Mousse” | Edgy Veggie Bytes

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