Pecan and Sweet Potato Tart (vegan, gluten-free)

What would food be, without curiosity? What about the eating experience? Curiosity is what leads to variations and all the delicious combinations that we now. And it's also true that in some cases curiosity also bring to no-no recipes. It happens, at least you know what to avoid.

Sometime curiosity makes me want to combine flavours that I've never tried, some other time I mix 2 or 3 different recipes. That's what I did with this one, a no bake Pecan base tart with a Sweet Potato and Dates filling!

I've been researching and trying different raw/vegan desserts ( the gluten-free ones of course) in order to reduce the amount of sugar and carbs in my recipe. Not just for me, with celiac disease, but also for my brother, since he has diabetes. What a couple we are!

This recipe is composed of 2 parts:

  1. A delicious raw base with pecans (you can use this base for a lot of your favourite desserts, even cheesecake);

  2. A fully vegan filling, creamy and satisfying, sweet but free from refined sugar.

Best match: hot cup of Americano coffee or Earl Grey tea with it!

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Ingredients (Serves 8-10)

>For the base

  • 140 gr raw pecans and 100 gr almonds, ideally soaked and dehydrated

  • 75 gr dates soaked for at least 20 minutes and pitted

  • 1/2 tsp ground cinnamon

  • 1/4 tsp vanilla extract

  • 1/2 tsp sea salt

  • 1 tbsp coconut oil

>For the Filling

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  • 75 gr dates

  • 150 gr sweet potato

  • 60 gr crushed pecans + 15-20 whole pecans to garnish

  • 200 ml water

  • Pinch of unrefined sea salt

  1. Start a few hours or the night before to place the pecans and almonds in water. Ideally soak overnight (or soak at least 1 hour). Dry up the nuts by placing them on a clean cloth.

  2. In a food processor, mix together the nuts first, then add the dates (previously softened in water), spices, salt and coconut oil.

  3. When the mix is well grounded, distribute evenly inside the tin and press with a spoon. Raise the raw dough on the sides, at least half centimetre.

  4. The filling needs to be cooked in a pot. Cut the sweet potato in little cubes and cook together with the dates, crushes pecans, water and pinch of salt.

  5. Stir regularly with a spoon and cook over low eat, it will take about 20 minutes. The result should be a homogeneous paste. Add extra water if needed, a little at a time. Once it's ready, let it cool off for 20-30 minutes.

  6. Distribute the filling on top of the raw base and garnish with whole pecans. Let the tart for 3-4 hours in the fridge before serving.

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