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Mesquite Raw Pecan Maple Tarts

by Hadi Zahedi 19 Jun 2020

Total Preparation & Cooking Time: 30 Minutes

Servings: 12


  • Almonds: 1/4 cups
  • Pecans 1/4 cups
  • Cashew butter: 1/4 cups
  • Medjool dates (make them smooth by soaking them and remove their skin): 200 grams
  • Maple syrup: 1/4 cups
  • Melted Coconut oil: 1/4 cups
  • Mesquite powder: 1/2 tablespoons
  • Pecans for topping as per your need


  • Pecans: 1/2 cups
  • Almonds: 1/4 cups
  • Ground vanilla beans: 1/2 teaspoons
  • Himalayan salt: 1 pinch
  • Medjool dates (pitted): 175 grams
  • Maple syrup: 1/2 tablespoons


  1. Pulse salt, vanilla bean, and nuts together in the food processor to make coarse meal. Add maple syrup and medjool dates in this meal and continue processing until it is good to form dough.
  2. Divide dough between your molds and press them down and toward the sides to make crusts inside the tart molds or pans.
  3. Mix all remaining ingredients in a food processor to make them smooth.
  4. Spoon this filling in the crusts or fill it in a piping bag and pipe it on your crusts.
  5. Put them in your fridge for at least an hour then remove them from molds. Top with pecans and store in your fridge.
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