Raw Pecan Pie Tartlets

November 11, 2012 46 Comments

 

I love pecan pie. That sweet, gooey filling that kind of melts in your mouth, bursting with hints of caramel and nuts. I am all about enjoying the decadence of a slice once and awhile. But once in awhile is just not enough and so a healthier version was in order.

So I present this RAW PECAN TARTLET. Entirely gluten-free, sugar-free, soy-free, and of course dairy-free. In fact this pecan tartlet is made with only THREE ingredients (okay, four if you count salt). And it is so easy you won’t believe how truly delicious it is.

Did I mention they take about 10 minutes to put together?

Raw Pecan Tartlets

makes (2) 4” tarts or (18) mini tartlets
* double the recipe to make (1) 9” tart

Walnut Tart Shell
1 3/4 cup walnuts
3 dates
pinch of salt

Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

 

What’s your favorite Thanksgiving Dessert? Have you decided what your making for dessert this year?

I think if I absolutely had to choose, I would go for a classic pumpkin pie or perhaps my pumpkin pecan cheesecake. Best case senario: a small slice of pumpkin, a small slice of pumpkin pecan cheesecake, and a small slice of pecan.

 

 

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets, sweets Tagged With: , , , , , ,

Pumpkin Pecan Cheesecake

October 31, 2012 60 Comments

Are you getting full yet? If you have been traveling through the Vegan Virtual Potluck, I’m sure you’ve seen some AMAZING vegan food but I hope you saved some room for this almost raw Pumpkin Pecan Cheesecake. Soy-free, gluten-free, and dairy-free, this rich, cashew-based cheesecake is one that all your friends will enjoy and LOVE. I, for one, will be bringing this to my family’s Thanksgiving, excited that it will feed everyone’s eclectic dietary restrictions. The only problem: with a cake this good I can almost guarantee there will be no leftovers.

(Almost) Raw Pumpkin Pecan Cheesecake
gluten & grain-free, soy-free, refined sugar free
makes (1) 8” cake

Crust
2 cups pecans
1/2 cups packed dates, pitted
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp salt

Pumpkin Cheesecake Filling
1 1/2 cup cashews, soaked overnight
1/2 cup maple syrup
1 cup canned or fresh pumpkin puree
1/4 cup + 2 tbsp coconut oil, melted
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 tsp vanilla

Coconut Whipped Cream
1 can full fat coconut milk, chilled overnight
2 tbsp agave nectar
1-2 tsp cinnamon

Pecans for decorating

Prepare a 8” (9” works too, end result will just be thinner) springform cake pan by lining the bottom with parchment paper.

In a food processor, blend together the pecans and dates until uniform. Add vanilla, cinnamon, and salt and blend to combine. Spread on prepared cake pan and press evenly into the bottom. Place in refrigerator while you prepare the filling.

Thoroughly rinse the soaked cashews. Drain. Blend in a food processor or blender until cashews become a very smooth paste. This may take awhile, depending on the strength of your blender. Scrape down the sides as you process, adding a little bit of water if cashews seem too dry. Once the cashews are smooth and creamy , add the remaining filling ingredients and process until uniform.

Scrape pumpkin filling onto chilled crust and smooth top. Stick in freezer for at least 1 hour.

To make whipped cream topping, open chilled coconut milk and scoop out the solid coconut meat into a small bowl. Whisk in agave nectar and cinnamon until combined and spoon onto the top of frozen pumpkin cheesecake. Spread evenly. Return to freezer and freeze for at least 4 hours, until frozen all the way through.

When ready to serve, top with pecans and allow to thaw for 30 minutes. Slice and serve.

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Filed Under: Eating in Season, Fall, gluten-free desserts, sweets, sweets Tagged With: , , , , , , , , ,

Pear Pecan Oat Scones with Spiced Glaze

September 17, 2012 7 Comments

A warm scone is probably my all time favorite breakfast pastry. For one thing, the scone is so versatile. I could dress it up for any season, any time of day. I could add chocolate for my sweet-tooth’s breakfast or tempeh bacon when I’m feeling savory. This pear pecan scone is the perfect early fall breakfast treat, filled with hearty nuts and oats, balanced by the subtle sweetness of an Oregon pear. I would like one of these every day in September, please.

Pear Pecan Scones
makes 8

1/2 cup soy milk or creamer + more for brushing
1/2 tsp apple cider vinegar
1 2/3 cup flour + more for rolling/coating
1 1/3 cup rolled oats
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup of vegan butter (1 stick)
2 small pears, peeled and chopped into 1/4” pieces
1/3 cup pecans, chopped

Cinnamon Nutmeg Glaze

2/3 cup powdered sugar
1-2 tsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.

Whisk together soy milk and apple cider vinegar and set aside to curdle

*this is a vegan alternative to buttermilk. The vinegar provides the acidity that, like buttermilk, react with the baking soda to create a light and flaky texture.

In a separate bowl combine flour, oats, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Cut in vegan butter with your fingers (with fingertips flatten butter pieces into small disks, the larger ones being no bigger than small peas) Add apples and pecans, mix to combine then add milk/vinegar mixture, stirring dough until it comes together. Do not overmix.

On a floured surface shape dough into a 9″ circle. If you have a 9″ cake pan this makes a great mold. Grease and flour, then shape the dough into the bottom of the pan. Turn upside down to release the dough. Using a sharp, floured knife, cut the dough into 8 trianglar pieces. Brush tops with soy milk and place on the prepared baking sheet.

Bake 20-25 minuts, until golden. Remove from oven and allow scones to cool for 10 minutes. Meanwhile mix together the ingredients for the glaze, adding soy milk slowly until you have a thick syrup, similar in consistency to molasses. Evenly pour glaze over the scones while they are still a little warm and let glaze set up.

Serve warm.

What is your favorite breakfast pastry? Do you prefer sweet or savory?

Filed Under: breakfast, breakfast, Eating in Season, Fall, snacks Tagged With: , , , , , , ,

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