1 cup raw almonds
1 cup all-purpose flour
3 Tbsp coconut oil, melted
2 Tbsp honey
1 tsp ground cinnamon
2 cups siggi’s 0% vanilla yogurt
1/4 cup blackberries
1/4 cup blueberries
1/4 cup raspberries
1/4 cup strawberries
Preheat oven to 350°F. Coat a 10” pie pan with non-stick cooking spray.
Place almonds in a food processor and pulse until crumbly. Add flour and pulse for 5-10 seconds to combine. Add coconut oil, honey, and cinnamon, and pulse until mixture is crumbly and holds together when pressed with your fingers.
Press crust mixture into pie pan, forming an even layer on the bottom and sides of pie pan. Bake in the oven for approximately 15 minutes, until very lightly browned. Remove crust from oven and let cool. The texture of the crust should be crumbly.
When the crust is cooled, fill with siggi’s yogurt. Top with berries, as desired.
This recipe is from our friend, Jenn Fillenworth, RD.