Raw Vegan Tart Recipe (Butter Pecan)
This vegan tart recipe is a raw version of the holiday butter pecan tart, using healthy ingredients such as dates, cashews and cacao butter!
Equipment
- Blender or Food Processor
- Tart or Cupcake Tray
- Small Saucepan
Ingredients
For the Base
- ½ cup raw cashews
- 2 tbsp melted cacao butter
- 8 medium, pitted Medjool dates
- ½ tsp vanilla extract
- pink salt as desired, per taste
For the Filling
- ½ cup pitted Medjool dates
- 4-6 tbsp cashew milk
- ½ tsp vanilla extract
- pink salt as desired, per taste
For the Topping
- ½ tbsp refined coconut oil not virgin or extra-virgin
- 20 whole raw pecans
Instructions
For the Base
- Blend all crust ingredients until a dough forms.
- Pat the sticky mixture into cupcake or brownie trays lined with cupcake liners. I recommend to rub coconut oil on your hands before doing this.
For the Filling
- Blend all tart filling ingredients until smooth.
- Pour into the cupcake trays lined with the base.
For the Topping
- Heat the small saucepan over the stove on low - medium heat.
- Add the coconut oil to the pan, and sautee the full pecans until they are toasted.
- Arrange them on top of the filling, as shown in the picture above.
- Enjoy! See below for storage notes.
Notes
Storage
- Store in an airtight container in the refrigerator for a week or at room temperature for up to 3-4 days.