Conscious Food Choices

For the love of delicious healthy food…

Not Really Pumpkin Pecan Tart (Raw!)

As promised, here is the raw and still-pretty-rich but much better for you version of the evil Pecan Pumpkin Tart. The “pumpkin custard” which is actually not made with pumpkin at all, is a lightened up version of Matthew Kenney’s Pumpkin Tart with Thyme, found in his cookbook Everyday Raw. This tart requires a couple of days to get all the elements together, but once you have everything it is actually very easy to make and can be done a day in advance. Don’t tell anyone one it is not actually pumpkin, or that it’s raw, until after they have tried it. They will never guess!

Glazed Pecans

  • 2 cups pecan halves (24 nice halves, plus a bit more for snacking)
  • 1 T maple syrup
  • 1/4 t vanilla extract
  • pinch salt, cinnamon, nutmeg

Oat Nut Crumb Crust

  • 1 cup oat flour
  • 1 cup ground pecans
  • 2 T coconut oil
  • 2 T coconut crystals
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/2 t salt

Not Really “Pumpkin” Custard

  • 1/2 c cashews, soaked 4 – 6 hours
  • 3/4 c carrot juice
  • 1/2 c maple syrup
  • 1/2 c Irish moss gel (see recipe below. Or substitute 1/4 coconut oil)
  • 1/4 c coconut oil
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t salt
  • 1/8 t cloves

Prepare Irish Moss Gel: Rinse 1/2 c dry Irish moss several times, taking care to remove any sand or debris. Soak for 24 hours at room temperature. Rinse one more time (save water for skin care, smoothies, soups or to water plants), top moss with 1/2 to 1 cup fresh water and blend very well (about a minute) in vitamix until completely smooth. Store in refrigerator until ready to use.

Glaze Pecans: Soak pecans in water for 3 – 6 hours. Drain and toss with a pinch of salt. Dehydrate 8- 12 hours. Toss with maple syrup and spices and a tiny bit of salt. Dehydrate again for 12 hours or until completely dry and crunchy.

Make Oat Crumb Crust: Combine all ingredients in a bowl and mix well. Pat evenly into 8′ tart pan with removable bottom. Chill well or freeze.

Prepare the Pumpkin Custard: Blend all ingredients in Vitamix on high until slightly warm and completely smooth. Pour into chilled or frozen tart shell and freeze for 2 hours. Refrigerate for 1 hour more to set consistency.

Decorate with Pecans and Serve.

Note: this recipe can be made without the Irish Moss. Increase coconut oil from 1/4 to 1/2 cup.

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December 16, 2010 - Posted by | Desserts, Raw Food Recipes, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes

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