Raw desserts are so fun to play with! I just couldn't help adding a little fall spice to this Raw Maple Pecan tart. I will definitely be making this again around Thanksgiving. The cinnamon and maple give it just the right delicious blend.
I made this into 3 separate tarts, but you could also make it into one smaller pie.
For the Crust:
1 C Walnuts
5 Medjool dates, pitted
1 T Pure Maple Syrup
Dash of Sea Salt
Dash of Cinnamon (about 1/8 tsp)
Blend together until the mixture starts to stick together.
Split into thirds and transfer to 3 tart dishes. With your fingers push the crust out evenly on the bottom of the dishes.
1 C Pecans
10 Medjool dates, soaked in 2/3 C Water- at least 10 minutes or until it softens the dates
1/2 tsp Pure Vanilla
3 T Pure Maple Syrup
Dash of Cinnamon
Blend all the pie filling ingredients together, including date water, until it is mostly smooth. (There may be little Date and Pecan pieces.)
Scoop out and fill tart shells, spreading the filling out evenly.
Top with extra Pecans and freeze until ready to eat or a few hours until it sticks together.
It will not get solid, but cold enough to stay together.
Enjoy this wonderful freezer treat!