Raw Pecan Tarts

I was feeling the need for something sweet after a long and exhausting workout this morning. I tried to be at least somewhat good, and make a raw dessert for us all to enjoy. And not wolf down a pastry in my van, outside of Starbucks. Mission accomplished….I avoided Starbucks and processed goodies.

Simple, rustic and gorgeous to serve. And no guilt or self-hate needed….

Raw Pecan Tarts

Ingredients:

Crust –

• 1¾ cup walnuts
• 3 Medjool dates, pitted
• Pinch fine sea salt

Filling –

• 1½ cups Medjool dates, pitted, measured after and packed tightly
• 2 Tbsp filtered water
• 1 tsp pure vanilla extract
• Pinch fine sea salt
• ½ cup pecans, divided

Directions:

Line 3 Wilton Mini Cake Pans or similar small cake pans with plastic wrap. (These pans are sold in cake decorating sections in craft stores as well.)

Process the walnuts, 3 dates and salt in a food processor until finely crumbled. Divide between the 3 pans, pack down tightly, on the bottom and up the sides. A ¼ cup measuring cup works well for packing the crust down. Set pans in the freezer to set up.

Meanwhile, soak the dates for the filling in filtered water, for at least 30 minutes. Drain dates, add to a high-speed blender with the filtered water, vanilla and salt. Process until smooth, tamping during and scraping often. I did the filling on about setting 7. Scrape the dates into a mixing bowl.

Set aside 9 of the pecan halves, finely grind the remaining (a mini-food chopper works well). Stir most of the ground pecans into the dates. Spread in the crusts. Dust the remaining ground pecans over the top and top each tart with 3 pecan halves.

Chill for at least an hour before serving. To serve, pull the tarts up and out using the plastic wrap, peel off wrap and gently transfer to a dessert plate.

Makes 3 Tarts.

What makes my day the best though when cooking? Walker. He is now following me outside when I go to shoot photos of food, with his digital camera. Pushes his way in and gets his own photos 😉

~Sarah