Ingredients for Crumble Nut Crust
½ cup unsweetened coconut
½ cup raw almonds
2/3 cup flour (whole wheat pastry or barley), or ¼ cup quick oats
½ teaspoon salt
2 tablespoons honey (warm & runny), or
(2 tablespoons sugar with 2-3 tablespoons water)
Directions for Crust:
Place coconut, almonds, flour, and salt in food processor.
Blend together for about 30 seconds.
Then add honey and blend 15 seconds.
Turn off food processor & test mixture with fingers. If too dry & crumbly, add a bit more honey—just enough to feel soft & moist. It should stick together when pressed. But don‘t get it too wet, or it will not be as tender and light when baked.
Press into a lightly oiled pie plate, shaping with fingers to make a nicely formed piecrust. It helps to put a piece of plastic wrap over the crumble mixture when pressing it out, to keep fingers from getting sticky.
Bake 375 degrees F for about 10 minutes
Variation: Use ¾ cup quick oats and ¾ cup coconut and follow above instructions.
Ingredients for Pudding Filling:
2 cups almond milk or coconut milk
3 tablespoons honey or ¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
1 ½ tablespoons cornstarch
1 ½ tablespoons regular Clear Jel or 2 teaspoons potato starch. Cornstarch makes it sliceable.
Clear Jel or potato starch for custard consistency
1 or 2 drops natural green food coloring if desired
½ cup chopped pistachio nuts, optional
Crumble nut crust goes into an 8” square baking dish or use a graham cracker crust.
Directions for Pudding Filling
If using coconut milk, it will vary in richness depending on the brand or source. So dilute with water to obtain the richness you desire.
Place all ingredients in blender and blend about 30 seconds.
Pour into a saucepan and bring to a boil, stirring constantly as it thickens. Remove from heat and add natural food coloring if desired.
Pour into the prebaked crust.
Chill several hours before serving.
Top with whipped topping and garnish with nuts.
This recipe is used with permission of author Neva Brackett.