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Copyright Meg Pearson, 2020

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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

pinch salt

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.