Recipes > Raw Pie or Cake Crust
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.
Chad Sarno
- Serves: 0
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 24,189
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Crust
- 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
Method
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.
6 Comments
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Hi, with what can we replace lacuma powder? thanks -
Hi Catherine. You can use maple sugar, turbinado, sucanat or date sugar in place of lacuma. It acts as a sweetener in this recipe so using a dry sweetener like the ones I mentioned will do. Lauren -
Hello! Is Lacuma the same as Lucuma? Thank you :) -
Rouxbe Staff
Hi Rhea, As far as I know, it is the same thing. Thanks for asking. Fran -
Serves 0?
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Rouxbe Staff
Hi Rosemary, this isn't a finished product ready for service and the application can vary quite a bit, so a serving number is not included.
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