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Chai Spiced Pecan Tart

Well, just like that, Thanksgiving is right around the corner. Can you already smell the pie? Are you promising yourself you won't overindulge this year? I've got great news. You can still indulge and feel guilt-free! Bring or make this chai spiced pecan tart to Thanksgiving dinner and get your pecan pie fix with half the calories! 

I don't know if it's exactly half the calories, so don't quote me on that. But what I do know, is this tart is raw and it's vegan and all the ingredients are wholesome and nutritious.
For the crust, you're going to use pecans and dates, with a bit of shredded coconut in the mix. And for the filling, of course, we will be using soaked raw cashews. I love these babies, for real. They work so well in raw desserts, and even make an amazing mac and cheese sauce. 

More on that in another post.
So, you're going to blend the raw cashews with coconut cream, add in some maple syrup for a healthier sweetener, coconut oil, coconut milk, vanilla, and chai spices for a rich, warm flavor. Then, you pour it into the prepared tart crust and here's the best part, you don't even have to bake it!
I mean, being able to cut down time on desserts so you have more time to prepare everything else is pretty much, amazing. You just pop the tart into the freezer, and by the time guests arrive, it's ready! 

Chai Spiced Pecan Tart

Yield: 10" tart
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For the crust:
2 cups raw pecans
1/2 cup unsweetened shredded coconut
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon allspice
1/8 teaspoon sea salt
1 cup medjool dates, pitted, soaked for 30 minutes and drained

For the filling:
3 cups raw cashews, soaked overnight and drained
1/2 cup coconut cream (not to be confused with cream of coconut)
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup unsweetened coconut milk
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt


For the crust:
Add pecans, shredded coconut, spices and salt to the bowl of a food processor. Pulse until mixture is finely ground. Add the soaked medjool dates, and pulse/process until mixture starts to stick together and form a dough.

Evenly press the dough onto the bottom and up the sides of a 10" tart pan (preferably one with a removable bottom). Set aside in the fridge while you prepare the filling.

For the filling:
Add soaked cashews and remaining filling ingredients to the bowl of the food processor and process until mixture is smooth and creamy, scraping down the sides of the bowl as needed.

Pour the filling into prepared tart crust, spreading it out with an offset spatula. Then, cover and place in the freezer for 4-6 hours, best if overnight.

Remove tart from freezer at least 30 minutes before serving; garnish with additional pecans or coconut flakes if desired.

Slightly adapted from Plantbased Baker

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