Raw Pecan Pie Tarts

Raw Pecan Pie Tarts

 

Raw Pecan Pie Tarts

(crust)

1/2 cup raw walnuts

1 cup raisins

(filling)

12 large dates (pitted and re-hydrated for 30 minutes before ready to use)

pinch of sea salt

1 cup raw pecans

To make the crust, combine the raw walnuts and 1 cup raisins in a food processor or Nutri Bullet until they are crumbly and stick together. Press mixture into two 5 inch tart pans and place in the fridge to set for a minimum of 1 hour.

To make the filling, combine the re-hydrated dates with a tiny bit of the soaking water (add a drizzle at a time), along with the sea salt until it forms a gooey paste. Evenly spread the filling mixture into the 2 crusts and top with raw pecans.