When we discovered raw, vegan tart crusts, our minds were blown. Don’t get us wrong — we love us some buttery crumbs — but having options makes life more fun. This one is a real winner: a nutty, toasty almond and pecan base bound with dates and coconut oil.
This crust serves as a tart base for our dark chocolate olive oil mousse, but it tastes good with most fillings, and works especially well with citrus. It also doubles as a crumble to spruce up desserts (try it on yogurt mousse).
Feel free to play with your nuts (ha!). Cashews would work nicely (though the crust won’t be as flavorful); a handful of pistachios would add some spunk.
Preheat your oven to 350° and line two baking sheets with parchment paper. Spill the nuts onto one and the coconut flakes onto the other. Toast the nuts for 10-12 minutes (they’ll smell toasty and delicious when ready) and the coconut until it’s golden brown, about 7 minutes. Gently melt the coconut oil in a small saucepan.
Add all of the ingredients to a food processor and pulse until well incorporated — the mixture should stick together when pinched.Line the bottom of a springform pan with oiled parchment paper. Press the crust evenly into your pan and refrigerate it for about 30 minutes (alternately, freeze it for 15 minutes). And there you have it! It’s ready for some filling, whatever that may be. (We suggest dark chocolate-olive oil mousse.)