Blend water and soaked almonds together in blender.
Remove contents from blender and strain through nut milking bag into large container.
Set Almond milk aside.
Use remaining nut contents to make almond flour.
Oil 9 inch pie dish and preheat oven to 350 degrees F.
Blend almond flour, coconut syrup, dates, baking soda, and salt in food processor. (Pulse several times.)
Add vanilla and dispense small pieces of coconut oil over top. (Pulse until the mixture forms a ball)
Press dough evenly into 9 inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes.
(If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.)
Fill fresh pie crust with vegan soft serve of choice.
Ingredients
Directions
Blend water and soaked almonds together in blender.
Remove contents from blender and strain through nut milking bag into large container.
Set Almond milk aside.
Use remaining nut contents to make almond flour.
Oil 9 inch pie dish and preheat oven to 350 degrees F.
Blend almond flour, coconut syrup, dates, baking soda, and salt in food processor. (Pulse several times.)
Add vanilla and dispense small pieces of coconut oil over top. (Pulse until the mixture forms a ball)
Press dough evenly into 9 inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes.
(If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.)
Fill fresh pie crust with vegan soft serve of choice.