This dessert was absolutely delicious and has no sweeteners in in besides the dates! Soo good....and soo good for you too!
Raw
Walnut/Pecan Tarts
makes
(4) 4” tarts or (18) mini tartlets
Walnut
Tart Shell
- 1 3/4 cup walnuts
- 3 dates (pits removed)
- Pinch of salt
- 1 3/4 cup walnuts
- 3 dates (pits removed)
- Pinch of salt
Pecan
Filling
- 1 1/2 cups large medjool dates, soaked for at least 30 minutes (pits removed)
- About 1/2 cup pecans
- 1 1/2 cups large medjool dates, soaked for at least 30 minutes (pits removed)
- About 1/2 cup pecans
- Coconut (optional)
-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 tarts to set up for at least 1 hour.
(If
there is difficulty in removing the tarts from the muffin tin, 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)
(Resource: http://www.thesweetlifeonline.com)
