Raw Pecan Pie Mini Tarts

5 90 184
Ingredients Minutes Calories
Prep Cook Servings
1 h 30 min 0 min 18
Raw Pecan Pie Mini Tarts
Health Highlights


1 3/4 cup Walnuts
3 date pitted Medjool date (soaked for at least 30 minutes)
1 tbsp Coconut oil (for greasing pan)
1 1/2 cup Medjool date (soaked for at least 30 minutes)
1/2 cup Pecans (plus more for garnish)


In a food processor combine the ingredients for the crust. Pulse until the mixture is broken down and sticks together when pressed.

Spoon evenly into oiled (use coconut oil) mini muffin pan 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. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.

Spoon filling into chilled crusts and top with pecans.

Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.

Nutrition Facts

Per Portion

Calories 184
Calories from fat 96
Calories from saturated fat 14.1
Total Fat 10.7 g
Saturated Fat 1.6 g
Trans Fat 0 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 2.3 g
Cholesterol 0
Sodium 0.5 mg
Potassium 236 mg
Total Carbohydrate 20.6 g
Dietary Fiber 2.7 g
Sugars 16.9 g
Protein 2.5 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.5

Energy sources