This almond and pecan tart is a wonderful and easy to make dessert. Do not be overwhelmed by the ingredients. It is really three simple layers; a crust, a filling and a topping. It is so decadently delicious, you’ll be glad you tried it.
This dessert is vegan, raw and dairy free.
Ingredients for Crust:
1 C. Pecans
1/2 C. Walnuts
1/2 C. Almonds
1-1/2 C. Medjool dates, pitted and quartered
Place all ingredients in food processor. Process until mixture is crumbly and sticks together between your fingers when pinched.
Pour into tart pan (4.75 x 14.25 x 1.5 inch). Press filling on bottom and sides of pan.
Set aside while you make filling.
This is the tart pan I use. I like this pan because the bottom is removable, making it super easy to remove the tart from the pan, when it’s time to serve dessert.
1 C. Almond butter
1/4 C. Maple syrup
1/4 C. Coconut oil, melted
Place all ingredients in blender or food processor, process till smooth.
Pour into prepared crust and spread evenly.
Place in freezer to firm up for an hour. Make ganache.
3/4 C. Cacao powder
1/3 C. Coconut oil, melted
1 tsp. vanilla
Place all ingredients in food processor. Process till smooth.
Remove tart from freezer, spread ganache on top.
If desired top with pecans or other nuts.
Place in fridge to set.