Inspired by raw chocolatier and pastry chef Amy Levin. Similar to a gram cracker crust, this crust is light and a staple with pies and cakes pairing lacuma, almond meal and a touch of vanilla bean.
Steps
1
Preparing the Crust
Ingredients
1 1/2 cups almond flour
1 cup lacuma powder
1/2 cup agave or maple
1/2 tsp vanilla bean, scraped or vanilla extract
pinch of fine sea salt
Small amount of water
Place the almond flour, lacuma, agave, vanilla and salt in the bowl of a food a processor fitted with the metal blade. Pulse briefly to just combine. With the motor running, slowly add the water, adding just enough to create a fine crumble. Carefully press the crumb together in your fingers. If it holds together for a second, then crumbles, it is the consistency you want.
Transfer the crumble to a a spring–form pan or a shallow square baking pan. Using your fingers , spread the crumble across the bottom of the pan, pressing firmly to create an even layer.
