So awhile ago(at least 3 months…ahem….) when I first got my dehydrator I made some raw-nola(raw granola) and part of the recipe involved soaking dates and processing them into a gooey sweet coating….well I tasted that coating and thought it tasted remarkably like the inside of a pecan pie
Immediately my mind started thinking…hey maybe I can make a raw pecan pie tart with this as the filling!! Of course, months went by and I never go around to it, but then finally this past week I forged ahead and made my first from scratch, from my own brain raw dessert recipe!!
It’s a very simple recipe with only a few ingredients: dates, almonds, pecans, agave, lemon, vanilla…that’s it. And your food processor. SCORE! No dehydrator needed.
Get together your ingredients for the crust:
I used a total of 15 dates. Take 12 dates and put them in a bowl with enough water to cover them and set aside. They’ll soak for about an hour.
Add 1 cup of raw almonds(you can use roasted but obviously then the dessert won’t be completely raw) to your food processor and process till fine. Also, don’t put the lid on quiiiiite right so you spray nut pieces all over the kitchen and give your dogs a nice snack!!*
*this part is completely optional
Once you have a nice consistency add in your three dates and spin till it forms into a kind of sticky ball:
Now you’re going to want to press your crust into your desired shape. In an ideal world I would have had little tartlet pans to make perfectly beautiful little tarts….but here in the real world we work with what we have….so I put foil cupcake liners into little glass bowls and used that to press my crust into. It takes about 1.5 heaping tbs per crust in a cupcake liner sized tart.
*This part is sticky and you may want to dampen your fingers or coat them in a little coconut oil* Put your crusts in the freezer while you make the filling. I made seven crusts out of this, but then forgot one in the freezer so ended up with only 6 actual tarts.
Once you’re dates have been soaking for an hour or so, drain off the water, but reserve some of it…you may need it!!
Add your dates to your processor(I used the same one I did the crust in and didn’t even wash it…I’m classy like that) with about 1-2 t of agave, the juice from half a lemon and about 1/2 t of vanilla extract. Whirl away adding the date water as needed to make it the consistency of pie filling. Once you get to where you like the taste and the consistency, get your crusts out of the freezer divide your filling equally among the tarts(I used about 1-2T per tart). Next arrange your pecans on top in whatever design you want.
Freeze for about an hour and remove from your shaping container of choice or eat immediately. These will store in the fridge for at least a week if not longer considering there’s no dairy or animal products to go bad.
Here’s me holding one so you get an idea of the size(ps I have super-small hands…I wear a size 4.5 ring)
My folks and the hubby were the guinea pigs on this one and they all loved them! Said they tasted JUST like pecan pie.
And they’re super-healthy, no corn syrup(sorry Monsanto….NOT), no butter, just all natural plant foods and in their raw state which retains all the enzymes that are so good for our bodies!
Here is is in recipe form:
Raw Pecan Pie Tarts
Makes 6-7 cupcake tin sized tarts
12 merjool dates
1 c. almonds
1-3 t agave
1/2 t. vanilla
1/4 c or so pecans
Take 12 dates and cover with water to soak for 1 hour.
Add almonds to food processor and grind to a small powder. Add 3 dates and grind until incorporated. Wet hands and press into desired container. Put in freezer.
Drain remaining 12 dates, reserving some water. Add to food processor with the juice from 1/2 lemon, 1/2 t vanilla and 1-3 t agave(based on your taste). Process to combine adding date water as necessary.
Scoop 1-2 T of filling into each tart then decorate with pecans. Freeze for 1 hour then remove from container. Store in fridge for 1-2 weeks.
“Why walk when you can fly?”….Mary Chapin Carpenter