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Ingredients
Directions
- In separate bowls, cover almonds & pecans with water & let soak for 8 to 12 hrs. Drain & rinse.
- In a food processor, grind almonds to a consistency of moist meal.
- Place in a bowl & set aside. Grind pecans in the same way & stir in with the almond meal. Blend dates & water till smooth. Stir into the nut mix & mix well. Shape into a ball & place on a 12" waxed piece of paper. Top with another piece of waxed paper. Roll out dough into an 11" diameter.
- Carefully remove the top piece of waxed paper. Invert pie crust into an oiled 9" pie plate & press down gently. Trim the edges. (It doesn't say, but I think which one should then remove the other piece of paper).
- Place crust in a preheated oven at 250F. Turn off heat immediately & let the crust sit till it is dry, about, 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 190g | |
| Calories 637 | |
| Calories from Fat 332 | 52% |
| Total Fat 39.69g | 50% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 935mg | 27% |
| Total Carbs 71.36g | 19% |
| Dietary Fiber 12.7g | 42% |
| Sugars 55.04g | 37% |
| Protein 12.14g | 19% |
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