Yoga-urt’s Almond Milk, Almond Pulp Pie Crust and Pie

• Almond Milk
• 5 cups Water
• 1 cup Almonds
• Almond Pulp Pie Crust
• 1 ½ cups Almond Flour
• 1 tsp Vanilla Extract
• 3 tbsp Coconut Oil
• 1 tbsp Coconut Syrup
• 1 pinch Salt
• ¼ tsp Baking Soda
• 3 Dates

Pie

• 1 Pie Crust
• Vegan Soft Serve
• Blend water and soaked almonds together in blender.
• Remove contents from blender and strain through nut milking bag into large container.
• Set Almond milk aside.
• Use remaining nut contents to make almond flour.
• Oil 9 inch pie dish and preheat oven to 350 degrees F.
• Blend almond flour coconut syrup, dates, baking soda, and salt in food processor. (Pulse several times.)
• Add vanilla and dispense small pieces of coconut oil over top. Pulse until the mixture forms a ball
• Press dough evenly into 9 inch pie dish working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
• With a fork prick the crust several times over the bottom and sides, and then bake for 8-12 minutes.
• If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.
• Fill fresh pie crust with vegan soft serve of choice.