Mini Raw Caramelized Nut Tarts

Yesterday was my Mom's Birthday and although we celebrated by going out last night, I had to make her something special for her Birthday dessert today when I had time.  She is one of my best friends and I appreciate her very much, so it was important to me to do so. She did not want a cake, so I made one of her favorite things in the dessert world...caramelized nut tart.  But mini ones since she always likes things to be small portions.  

 I had made a recipe a few years back before I was vegan or raw which had mixed nuts, and so I thought I would rawify that one since it was so good then and we had both loved it.  Of course it was filled with dairy, refined flours and sugar...but that is nothing I can't recreate better raw! After all, you might as well be able to enjoy dessert and feel good after eating it!

These were pretty simple to make.  I made a gooey raw caramel, stirred in almonds, pistachios and pecans, poured it into a crunchy crust and voila!  Little nut tarts fit for a queen (or my Mom on her Birthday).  These tasted better than the original, and they were a lot less labor intensive to make!  My Mom loved them too, and that is what mattered the most!

Mini Raw Caramelized Nut Tarts
Makes 4 4 inch tarts

Crust:

1 cup raw sprouted buckwheat groats
1 cup finely shredded dried coconut
1/2 cup ground flaxseed
1 cup pitted, soft medjool dates
1/2 tsp sea salt or Himalayan salt

Caramel:

1 cup pitted medjool dates
3 Tbsp pecan butter
1/2 cup sliced banana
1 Tbsp raw coconut nectar
2 Tbsp cup lucuma powder
1 Tbsp pure vanilla extract
1 tsp maple extract
1/8 tsp sea salt
filtered water

1 cup mixed pecans, pistachios and almonds (or your choice of nuts) plus more for tops of the tarts
3 Tbsp coconut nectar or as needed
In a food processor, combine the buckwheat, coconut, flaxseed, sea salt, and dates, and process until starting to hold together when squeezed (if it doesn't, add a few more dates).  Press into 4 4 inch mini pie plates (lined with foil for easy removal) or 4 4 inch springform pans (oiled with coconut oil), and set aside in the freezer.  

To make the filling combine all ingredients until smooth.  Remove 2 Tbsp and reserve.  Mix 3/4 cup nuts to the remaining caramel and spread into the tarts.  Top with more nuts and press into the filling.  Whisk a few Tbsp coconut nectar into the reserved caramel (enough to make it runny as a glaze) and drizzle over the tarts.  Place tarts in the fridge to set for a few hours before serving. 



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