Naturally sweet, these decadent Raw Pecan Pie Tartlets are everything! The only ingredients are walnuts, dates, and pecans, so you’ll be serving vegan, gluten-free, and refined-sugar-free tartlets. Raw Pecan Pie Tartlets are a wonderful holiday dessert – Enjoy!
- Prep Time: 30 mins
- Freeze Time: 1 hour
- Total Time: 1 hour, 30 mins
- Servings: 12 tartlets
Ingredients
Walnut tart shell:
- 1 3/4 cup walnuts
- 3 Medjool dates, pitted
- Pinch of salt
Pecan Filling:
- 1-1/2 cups large Medjool dates pitted soaked for 30 minutes
- 2-4 tbsp water
- 24 pecan halves
Instructions
1: Place the Medjool dates in lukewarm water so that they are fully submerged. Soak for 30 minutes.
2: Generously spray a mini-muffin tin. Cut out 12 three-inch strips of parchment paper and line the bottom of each tin so that the parchment paper hangs over the edge. This will allow for easy tart removal. Set aside.
3: In a food processor combine the ingredients for the walnut tart shell. Blend until the pieces are broken down. The dough should stick together when pressed between your fingers. Spoon evenly into 12 mini muffin molds and press down gently to create a thin, even crust on the bottom and sides. Place in the freezer while making the filling.
4: Drain, rinse, and pit the dates. Place them in a food processor. Blend in 2-4 tablespoons of water, scraping down the sides often, until the mixture is smooth and gooey. Pipe the date filling into the chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
⩥ Notes: Store tartlets in the freezer. Let them thaw at room temperature for 10 minutes – and no longer than 20 minutes – before serving, or they’ll soften too much. Store leftovers in the freezer for up to 2 months.
Recipe & image by Sarah McMinn @mydarlingvegan
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