Raw Mini Pecan Pies

pecan pies 007 Pecan pie, mini butter tarts…both were faves of mine growing up, I don’t know about you! But heaven knows the buttery pastries and sugar laden fillings of both of these divine deserts mean empty calories, and lack-luster nutrient love.  So I decided to make up a raw version that is comprised of whole foods, natural sweeteners, and 100% yum!

Mini Pecan Pies

1/2 C walnuts
1 C soft/fresh raisins
1 T shredded coconut
6 pitted dates, soaked for 4-12 hours
1 t vanilla
1 t cinnamon
pinch salt
1/4 C pecans for garnish
In a food processor with an “S” blade, process the walnuts and raisins until they are crumbly and stick together. Add in the coconut and process until combined. Press into a small tart plate (or for “bite sized” treats, use mini molds/ice cubes trays like I did) and chill. Again using the food processor, puree the dates with a tiny bit of the soak water, cinnamon, vanilla & salt.  Process, scraping sides of bowl as needed until the mixture forms a gooey paste. Spread into the crust and top with pecans. Meg Pearson is a passionate cook, Culinary Nutrition Expert, certified Raw Food Chef and Instructor, and the owner of “MAP Wellness”.  She is also a Reiki Practitioner and Live Well Educator, with a strong focus on the benefits of a plant-heavy, whole foods diet, and the importance of seeking total life balance.  Through her company MAP Wellness, Meg’s aim is to simply “spread the health”, assisting her clients in discovering their personal path on their wellness journey, in realistic, fun and truly accessible ways. meghanpearson.ca

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