Try this tasty whole food plant-based cookie crumb base especially built to hold layered fillings. Excellent neutral choice for bars, pies, desserts, and treats! Naturally plant-based, vegan, oil-free, refined sugar-free, and gluten-free!
In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini).
Press into the bottom of a parchment paper- lined 9x9 inch square baking pan or 9-inch round pie pan or springform pan.***
Bake for 10-12 minutes, or until golden. Set aside to cool.
Pour desired filling over top the cookie crust and follow recipe directions.
Notes
* You can make your own almond meal by pulsing almonds in a food processor. Just be sure to not-over process or you’ll end up with almond butter.** I like using almond butter or cashew butter; though you can also use vegan butter or tahini.*** You can use a larger pan, but your base will require less time in the oven (8-10 minutes) and your bars will be much thinner. If you use a smaller pan, bake the crust 2-3 minutes longer, until golden. Your cookie base will be thicker.
Keyword almond, bar, bars, crust, dessert, gluten-free, nut, oil-free, pie, pie crust, plant-based, refined sugar free, vegan, wfpb