Saturday, March 24, 2007

Pecan Graham Cracker Crust

2 cups pecans
4-6 soft dates, pitted
1 tablespoon maple syrup or raw honey
2 tablespoons raw carob powder
1 tablespoon cinnamon
2 teaspoons ideally ground fresh nutmeg
1 tablespoon non-alcohol vanilla extract (optional)
Pinch sun-dried sea salt
Soak 1 cup of the pecans in 2 cups fresh water for 2-4 hours. Drain and rinse.
In a food processor, chop 1 cup of dry pecans into a fine meal. Set aside. Chop soaked pecans into a fine meal. Cut or break the dates into pieces. If the dates are dry of very firm, soak them in 1/2 cup of fresh water for 5 minutes to soften. Add date pieces, maple syrup or honey, carob cinnamon, nutmeg, vanilla (if desired), and sea salt to the ground soaked pecans and chop until well mixed. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency. Add the ground dry pecans and chop until well mixed. The dough should be crumbly but sticky enough to hold a shape when pressed. Press the dough evenly into a pie plate or torte pan. It is best to press the dough to the sides of the plate or pan first and then press into the bottom for even depth.
To scallop the edge of the crust: Use the thumb and forefinger of your dominant hand to pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger or your other hand to press against the pinches to keep them neat and orderly. Fill, frost, and serve with love.
Serves 8 to 10.