Almond Crust (learnrawfood.com )

2 1⁄4 cups Almond Flour

3⁄4 cup pitted medjool dates, unsoaked

1⁄4 teaspoon salt

Place all the ingredients in a food processor fitted with the S blade and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over process. Stored in a sealed container, Almond Crust will keep for one month in the refrigerator or three months in the freezer.