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Yoga-urt’s Almond Milk, Almond Pulp Pie Crust and Pie

Yields1 Serving

INGREDIENTS
Almond Milk
 5 cups Water
 1 cup Almonds soaked
Almond Pulp Pie Crust
 1 ½ cups Almond Flourfrom almond pulp
 1 tsp Vanilla Extract
 3 tbsp Coconut Oil
 1 tbsp Coconut Syrup
 1 pinch Salt
 ¼ tsp Baking Soda
 3 Dates
Pie
 1 Pie Crust
 Vegan Soft Serveenough to fill pie crust
DIRECTIONS
1

Blend water and soaked almonds together in blender.

2

Remove contents from blender and strain through nut milking bag into large container.
Set Almond milk aside.

3

Use remaining nut contents to make almond flour.

4

Oil 9 inch pie dish and preheat oven to 350 degrees F.

5

Blend almond flour, coconut syrup, dates, baking soda, and salt in food processor. (Pulse several times.)

6

Add vanilla and dispense small pieces of coconut oil over top. (Pulse until the mixture forms a ball)

7

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.)

8

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.)

9

Fill fresh pie crust with vegan soft serve of choice.