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 walnuts1 C soft/fresh raisins1 T shredded coconut6 pitted dates, soaked for 4-12 hours1 t vanilla1 t cinnamonpinch salt1/4 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.
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