Pumpkin Cheesecake Crust   

Yield: one 8 inch cheesecake crust (spring form pan)

Ingredients

• Parchment paper cut to 8 inch circle for inside of pan
• 1 cup coconut flakes, ground
• 1/2 cup almonds, soaked and dehydrated
• 1/8 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 tablespoon carob powder
• 1/4 cup raisins

Directions

In a food processor outfitted with an "S" blade place coconut flakes, almonds, salt, pumpkin pie spice, carob powder and raisins. Process until well combined. Do not over-process as the natural oils in the nuts will begin to break, and make your crust oily.

Press dough into 8 inch spring form pan prepared with parchment paper.

Notes

This is the crust for my Pumpkin Cheesecake recipe.