Swich | Recipes - Raw Pie or Cake Crust

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Raw Pie or Cake Crust

Inspired by raw chocolatier and pastry chef Amy Levin. Similar to a gram cracker crust, this crust is light and a staple with pies and cakes pairing lacuma, almond meal and a touch of vanilla bean.

Serves 1 | Active Time: 45 minutes | Total Time: 45 minutes
Serves 1 | Active Time: 45 minutes | Total Time: 45 minutes
Step 1: Preparing the Crust
  • 1 1/2 cups almond flour
  • 1 cup lacuma powder
  • 1/2 cup agave or maple
  • 1/2 tsp vanilla bean, scraped or vanilla extract
  • pinch of fine sea salt
  • Small amount of water

Place the almond flour, lacuma, agave, vanilla and salt in the bowl of a food a processor fitted with the metal blade. Pulse briefly to just combine. With the motor running, slowly add the water, adding just enough to create a fine crumble. Carefully press the crumb together in your fingers. If it holds together for a second, then crumbles, it is the consistency you want.

Transfer the crumble to a a spring–form pan or a shallow square baking pan. Using your fingers , spread the crumble across the bottom of the pan, pressing firmly to create an even layer.

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