Yield: one 8 inch cheesecake crust (spring form pan)
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.
This is the crust for my Pumpkin Cheesecake recipe.
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