I love pecan pie. That sweet, gooey filling that kind of melts in your mouth, bursting with hints of caramel and nuts. I am all about enjoying the decadence of a slice once and awhile. But once in awhile is just not enough and so a healthier version was in order.
So I present this RAW PECAN TARTLET. Entirely gluten-free, sugar-free, soy-free, and of course dairy-free. In fact this pecan tartlet is made with only THREE ingredients (okay, four if you count salt). And it is so easy you won’t believe how truly delicious it is.
Did I mention they take about 10 minutes to put together?
- 1 3/4 cup walnuts
- 3 dates
- pinch of salt
- 1 1/2 cups large medjool dates, soaked for at least 30 minutes
- about 1/2 cup pecans
- In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
- Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
- edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don't want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.
What’s your favorite Thanksgiving Dessert? Have you decided what your making for dessert this year?
I think if I absolutely had to choose, I would go for a classic pumpkin pie or perhaps my pumpkin pecan cheesecake. Best case scenario: a
small slice of pumpkin, a small slice of pumpkin pecan cheesecake, and a small slice of pecan.