It’s the ultimate fast food and the easiest dessert I’ve ever whipped together. This raw tart is deliciously decadent thanks to a thick gooey filling of medjool dates oozing from a soft walnut crust. This treat is the height of indulgence – the Chanel suit of sweet confections.
Raw Date Tart:
- 1 3/4 cup raw organic walnuts
- 3 organic medjool dates
- 1/4 teaspoon Pink Himalayan or Celtic sea salt
- 1 1/2 cups organic medjool dates, soaked for 30 minutes
- 2 tablespoons filtered water
- 1/2 cup organic raw pecan halves plus extra for creative topping
[Optional technique to ease digestion]: Place the walnuts and pecans in separate bowls and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator, keeping them separate on designated trays, and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry.
Alternatively, roast the walnuts and pecans on separate baking sheets at 375 degrees for 8-10 minutes, or until toasted.
Blend together the walnuts, dates and salt in a food processor until the mixture can stick together easily. Grease a small tart pan with coconut oil or line with parchment paper. Press the raw dough evenly into the tart pan and up the sides to create a crust. Place in the refrigerator.
Rinse the soaked dates and place them in the food processor. Add the filtered water and blend until completely smooth. Pour the date filling into the chilled tart crust and let sit in the refrigerator for at least an hour. Top with several toasted pecan halves.