Raw Walnut Tarts

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

Pecan Filling
- 1 1/2 cups large medjool dates, soaked for at least 30 minutes (pits removed)
- About 1/2 cup pecans (optional)

- Coconut (optional)

Directions:

 

-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)




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