A rich and satisfying version of a family favorite for many folks. Take this to your next holiday dinner and you won’t feel deprived.
For the crust
- Extra virgin olive oil or coconut oil to grease the pan
- 1 cup raw walnut pieces
- 1/4 cup dried, shredded, unsweetened coconut
- 1/8 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 4 large Medjool dates, pitted
- 3 tablespoons ground flax seeds
For the filling
- 10 large Medjool dates, pitted and soaked for 1 hour
- Some reserved date soak water
- 1/3 cup raw cashews, soaked 6 hours or more
- 2 teaspoons fresh lime juice
- 1/2 teaspoon vanilla extract
- 1 teaspoon unrefined virgin coconut oil, softened
- 1/8 teaspoon sea salt
- 20-25 perfect, raw pecan halves
- ½ cup chopped pecans
Oil the insides of pie pan or tart pan with extra virgin olive oil or coconut oil.
Crust: place walnuts, coconut, salt and cinnamon in a food processor with an S blade. Process until crumbly.
Add dates and ground flax seeds and process until the mixture begins to stick together.
Press firmly into the bottom and up the sides of the pan.
Filling: drain the dates reserving the soak water. Drain and rinse the cashews.
Place the dates, cashews, lime juice, vanilla extract, coconut oil, and sea salt in the food processor and process until smooth, scraping down the sides often. If it is too dry, add 1 tablespoon of the reserved date water but only if needed.
Spread the filling over the crust.
Top each tart with the pecan halves and the chopped pecans.
Refrigerate for several hours.
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Simply loved this recipe… Based on the comment above, I made a double batch right a way, and it was perfect… would you mind if I share it on my website, http://www.choosingvegan.com (and ofcourse direct them to your original post as well)?
This turned out really good. I just expected the dish to be much bigger than what it came out to be (as the picture makes it seem). Otherwise, it was delicious! Thank you.