Raw Shortbread Crust

Directions

1. 1
   Place coconut, walnuts, and salt in a blender and blend until finely ground.
2. 2
   Add dates (I chop mine before I add them--this seems to help them blend with the other ingredients) and blend until mixture begins to stick.
3. 3
   Press into pie pan and top with your favorite toppings!
4. 4
   Stored in an airtight container, Shortbread Crust will keep for 1 month in the fridge or 3 months in the freezer.