Whether you decide to use homemade dairy-free graham crackers or a store-bought variety, this recipe is the perfect base for special fruit tarts or dairy-free cheesecake.
Makes one 9"-10" crust
Prep Time: 5 minutes
Cook Time: 7 minutes
Ingredients:
- 2 cups finely ground dairy-free graham crackers (either store-bought or homemade)
- 1/3 cup agave nectar or maple syrup
- 1/3 cup canola oil
- ½ t. cinnamon
- pinch of salt
Preparation:
1. Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside.
2. In a food processor, combine the graham cracker crumbs, agave nectar or maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands. (I prefer to wear plastic sandwich bags or plastic gloves to keep the mixture from sticking to my fingers.) Bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack before using.
