Francies Raw Date Nut Pie Crust Recipes

Steps:

• In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 5 minutes; cool on a wire rack., In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.

Steps:

• Combine the ground nuts, butter and sugar.
• Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
• Bake at 350°F for 10 to 12 minutes.
• Cool and fill, as desired.

Steps:

• soak dates in warm water if they are very hard (30-60 min), drain, then add dates and nuts to processor and pulse until mixed. Add Contreau (or any liquier, or fruit juice) a little at a time until mixture begins to form a ball. Either roll out on parchment and transfer to a pie plate, or scoop into cups and press into sides and bottom for individual servings. Great with avacado agave chocolate mousse, topped with fresh berries!

Steps:

• Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
• Pie Crust:.
• Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
• Balls:.
• Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
• Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!

Steps:

• Preheat oven to 350 degrees F. Place nuts in food processor and process until finely ground. Add remaining crust ingredients and pulse several times until dates are finely chopped, all ingredients are well integrated, and the nut dough can be pressed together. (Be sure not to go too long or you will end up with nut butter. Tasty, yes, but not what we're going for here!) Transfer to a 9-inch pie dish or tart pan. Press the dough firmly on the bottom and sides to form a crust. You may have just a little left over.