Maple-Pecan Butter Tart

Pecan Tart
This dessert can only be described as sinful!!! If you are looking for a rich dessert that satisfies your sweet tooth this is for you!! My uncle makes the most amazing pecan pies. The inspiration for this dessert is my motivation to make a healthy alternative to the corn-syrup filled pecan pies that I used to savour.

For the crust:
2 cups pecans
6 tbsp maple syrup
1/4 cup coconut oil (melted over double boiler)

Mix all ingredients in a food processor until the mixture sticks together
Fill mini tart tins (6) or one medium tart pie tin

For the Filling:
2 cups dates (soaked for 8 hours)
1/4 cup cocoa butter (melted over double boiler)

In a high speed blender mix all ingredients until a sticky paste forms.

Fill the Tart tins with the date and cocoa butter paste, garnish with a whole pecan on each tart and place in the freezer for 30 minutes to set. Take the tarts out of the tins and serve, or place back in the freezer for later. There is no need to defrost the tarts before eating. They will remain soft and savoury!

Serves 6


2 thoughts on “Maple-Pecan Butter Tart

    • I’m so glad you think so. They taste even better then they look!! I especially love the fact that they remain soft and sticky even when put in the freezer. Let me know what you think when you make them. Through raw vegan food we can have our pecan pie and eat it too!!!

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