Raw Butterless Tarts
Pecan pie! Butter tarts! Both were faves of mine growing up, I don’t know about you! Maybe it's a Canadian thing, but these sweet pastry treats were a regular rotation in my house.
But heaven knows the buttery crusts and sugar laden fillings of both of these divine desserts mean massive blood sugar crashes and lack-luster nutrient love. So I decided to make up a raw version that is comprised of whole foods, natural sweeteners, and 100% yum!
This past weekend I featured the recipe LIVE on my Rythmia Facebook cooking show:
And here it is:
Raw Butterless Tarts!
1/2 cup walnuts or almonds
1 cup soft/fresh raisins
1 tbsp shredded coconut
6 pitted dates, soaked for 4-12 hours
1 tsp vanilla
1 tsp cinnamon
1/4 cup pecans or cacao nibs and extra coconut for garnish
In a food processor with an "S" blade, process the nuts and raisins until they are crumbly and stick together. Add in the coconut and process until combined. Press into a small tart plate or divide amongst muffin tin cups and chill.
Again using the food processor or a blender, puree the dates with a tiny bit of the soak water, cinnamon, vanilla & salt. Process, scraping sides of bowl as needed until the mixture forms a gooey paste. Spread into the crust and top with pecans or cacao.