Tuesday, 2 September 2014

Chocolate Pecan Tart

Ok folks! This is the one you have been requesting! My parents went out to a restaurant in Toronto and had pecan pie on chocolate crust... I was drooling just hearing about it. How could I not be inspired to make this! These raw bar desserts are my absolute favourite... you can be expecting more to come!


NOTE: I did make this base walnut free, but if you loved the base of the raw twix, click here, for the recipe.

Ingredients:

BASE:
  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1/4 cup raw cocoa powder
  • 2 tbsp agave
  • 1/2 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • **Blend this together in a food processor until a dough is formed, and line and 8x8 pan. When you have lined it pop it in the freezer!**
PECAN FILLING:
  • 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
  • **Drain the dates but keep the date water for later**
  • 1/2 cup pecans
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch sea salt
  • 1/8 cup agave
  • **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
  • **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**
CHOCOLATE LAYER:
  • 3 tbsp agave
  • 6 tbsp cocoa powder
  • 3 tbsp MELTED coconut oil
  • **Add this on top of hardened pecan filling! You can cut them into squares now or after they are frozen. Let them freeze for at least 4 hours.**
ENJOYYYYY