These raw walnut and pecan tartlets are filled with an almond butter or chocolate filling for an easy, no bake guiltless treat!
1 cup walnuts
¼ cup pecans
2-3 medjool dates (start with 2, see directions for explanation)
Almond & Coconut Butter Filling
2 tablespoons creamy almond butter
1 tablespoon coconut butter
¼ cup dark chocolate chips
½ tablespoon coconut oil
Place tartlet shell ingredients in a food processor starting with 2 dates and process until a fine crumble results. If you can pinch together the mixture and it holds then transfer to a bowl. If not, add another ½-1 date and process again until the mixture is sticky enough to form a crust.
Grease a mini-muffin pan with coconut oil.
Place a spoonful of the nut mixture into the muffin tin and press down with your fingers and up along the sides of the tin. You want the sides to be pretty thick so that they don't crumble when you remove the tarts.
Fill remaining tins the same way.
Place pan in the freezer for about 30 minutes until the shells harden.
Remove the pan from the freezer and carefully remove tartlets using a knife to loosen around the edges. You may have to reinforce with your fingers once they're out if portions collapsed. They won't come out easily, but I did it with some patience and caution.
In a small bowl combine your filling ingredients and microwave until softened. Use a spoon to combine and then fill the tartlet shells.
You can eat them as is or return to the freezer to harden.
Keep refrigerated or frozen.
Recipe by Running to the Kitchen at http://www.runningtothekitchen.com/raw-walnut-pecan-tartlets-2-ways/