Vegan Tart Recipe (Raw Butter Pecan)

Vegan Tart Recipe (Raw Butter Pecan) Recipe

By Peanut Palate

🔪Prep Time: 10 mins

Ingredients

For the Base

½ cup raw cashews

2 tbsp melted cacao butter

8 medium, pitted Medjool dates

½ tsp vanilla extract

pink salt as desired, per taste

For the Filling

½ cup pitted Medjool dates

4-6 tbsp cashew milk

½ tsp vanilla extract

pink salt as desired, per taste

For the Topping

½ tbsp refined coconut oil not virgin or extra-virgin

20 whole raw pecans

Instructions

1Blend all crust ingredients until a dough forms.

2Pat the sticky mixture into cupcake or brownie trays lined with cupcake liners. I recommend to rub coconut oil on your hands before doing this.

3Blend all tart filling ingredients until smooth.

4Pour into the cupcake trays lined with the base.

5Heat the small saucepan over the stove on low – medium heat.

6Add the coconut oil to the pan, and sautee the full pecans until they are toasted.

7Arrange them on top of the filling, as shown in the picture above.

8Enjoy! See below for storage notes.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.