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Vegan Pie Recipes: Pecan Crusted Raspberry Tart

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Vegan Pecan Crusted Raspberry Tart
True or False? Pecans are delicious. The answer? True. Ok, that was an easy one. How about this. Pecans promote cardiovascular health, a healthy digestive system, are packed with anti-oxidants and high in fiber? Did I forget anything? That’s right, they can also lower your cholesterol and can be eaten without gaining weight! True of False? Its all true!!
Now, let’s that and top it off with some fresh organic raspberries and make a completely guilt-free, gluten-free sweet treat!

Perfect with a hot cup of tea! Enjoy!

Vegan Pecan Crusted Raspberry tart

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Prep Time: 10 minutes
Cook time: 01 hour and 35 minutes
Total time: 01 hour and 45 minutes
Yield: 4 mini tarts
Ingredients
  • 1 1/4 Cup Whole Pecans
  • Just a pinch Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Vegan Coconut Milk Yogurt
  • 1 1/4 tsp agar agar
  • 1/4 Cup Honey (for crust)
  • 2 Tablespoons Honey (for topping)
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Cup Fresh Raspberries
  • 1/2 Cup Fresh Raspberries (decoration)
  • 4 Mini Pie Baking Pans
  • 1 Teaspoon Coconut Oil

Directions

Pecan Crust:
1. Pre-heat oven to 450 degrees Fahrenheit
2. Using a blender, grind the whole pecans until the consistency is light and fluffy like flour.
3. In a small bowl, combine the pecan flour with 1/4 cup of honey, vanilla extract and a pinch of nutmeg.
4. Keep folding this pecan mixture until it becomes a dough
5. Grab the mini pie baking cups and oil the bottom and sides of each pan with a small amount of coconut oil
6. Add about 1 Tablespoon of pecan dough to each pan and spread it evenly until is 1/2 inch thick across the bottom and sides of the pan (feel free to make the crust thicker is desired, just be aware that is will need to cook longer if you choose to do so)
7. Lower the heat on the stove to 350 degrees Fahrenheit and bake for 35 minutes
8. Once the crust is cooked, remove from the oven and let them cool completely while still in the tart pan

Raspberry Topping:
1. Using a blender, blend the vegan yogurt with 2 tablespoons of honey, raspberries and lemon juice.
2. Once everything is blended, add the agar agar and blend until smooth.
3. Pour the raspberry topping on top of the pecan crust and spread evenly.
4. Decorate the tops of the tarts with fresh raspberries. You can completely cover the top or just add a few!

Enjoy!

Also by Lauren: Wild Rice Stuffed Acorn Squash

More vegan pie recipes: Grain-free Vegan Chocolate Silk Pie

Amazing Key Lime Pie

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Photo: Lauren Arps
  • Pecan Crusted Raspberry Tarts
Lauren Arps
Lauren lives with her husband and dog Charlie in Los Angeles, California. She loves to cook healthy and delicious recipes and live a healthy lifestyle. Check out her Youtube cooking channel Guiltless Pleasures Cooking Channel to watch her fun cooking videos that teach you how to make all your favorite guilty food cravings into deliciously nutritious treats! Follow her on Instagram @Lauren.Arps. She is also an actress, barre and yoga instructor and the founder of LimaBeanLifeStyle.com.
  • Sally Marguerite Peck

    What’s with the honey? That’s not vegan.

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