Pecan Pie Tart

I've been in awe of all these bakers on television and on Instagram that are making these raw pastries. Actually, I am not 100% sure if in awe is the right phrase or if I am just plain ole intrigued. I started thinking as to what goes into a raw pastry, and came to realize, this type of treat is perfect for Passover (something tells me I’m behind the 8 ball on this...). 

This year, Passover falls on my birthday, and while I have a fool proof chocolate cake that's Passover friendly, it may be fun to have another option as a treat. No no, this is no way replacing my birthday cake- it's simply a nice addition to the Passover Seder dessert bar, and pretty darn easy to make. Of course, it's not just for Passover, it's for year round, and it goes really well with a coconut whipped cream (non-dairy), or a whipped cream if you're ok with dairy.

Serves 10-12 small slices

Shopping List

1 3/4 cups pecans, separated + about 20 additional for decoration

1/2 cup almond slices

1 1/2 cups pitted dates, soaked for 30 minutes and water reserved- see below 

1/4 cup shredded unsweetened coconut

1 tbsp hemp hearts

1/4 cup of coconut oil, melted

4 tsp cacao powder

1/4 tsp salt

2 tsp vanilla extract

1/4 cup of water (tip: save the water the dates were soaked in)


For the crust


Lightly spray a 9 or 10" tart pan with non stick spray.

In a powerful blender or food processor, blend 1 cup of the pecans, the sliced almonds, 1 cup of dates, the coconut, and the hemp hearts. Blend until the "dough" sticks together. Press the dough onto the prepared tart pan.

For the filling


Combine 3/4 cup of pecans, 1/2 cup of the dates, the melted coconut oil, cacao powder, vanilla extract, salt, and water from the dates in a blender or food processor until a sticky paste is formed.

Spread the filling over the prepared dough. Decorate the tart with the additional pecans. Cover and place in the fridge for at least 2-3 hours until tart has hardened.