Snack

"Shortbread" Crust is for Snack.

"Shortbread" Crust takes several minutes to prepare.

"Shortbread" Crust takes several minutes to cook.

"Shortbread" Crust makes 40 servings.

The ingredients for "Shortbread" Crust are:

1 cup unsweetened shredded dried coconut
1 cup raw pecans
1/4 teaspoon salt
6 pitted medjool dates

Here is how you make "Shortbread" Crust:

Place the coconut, walnuts, and salt* in a food processor. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don?t over process. * salt is key - it gives it a BUTTERY taste!Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn?t need to be thawed before using. The way I use it is 2TBSP, sprinkled on my yogurt, It makes 2 1/2 cups (enough for one 9-inch pie or tart). I am calculating based on the 2TBSP serving size.Number of Servings: 40Recipe submitted by SparkPeople user BABS713.

The nutritional information for "Shortbread" Crust is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 37.6

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 15.0 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.7 g
• Protein: 0.4 g