Raw Shortbread Crust

Ingredients

• 1 cup walnuts
• 1 cup unsweetened dried shredded coconut
• 6 pitted dates

Instructions

1. Place coconut, walnuts, and salt in a blender and blend until finely ground.
2. Add dates (I chop mine before I add them--this seems to help them blend with the other ingredients) and blend until mixture begins to stick.
3. Press into pie pan and top with your favorite toppings!
4. Stored in an airtight container, Shortbread Crust will keep for 1 month in the fridge or 3 months in the freezer.