These raw walnut and pecan tartlets are filled with an almond butter or chocolate filling for an easy, no bake guiltless treat!

Tartlet. Funny word, isn’t it? I just want to keep saying it over and over and over…

Ok, we’ll get to those. Story time first.

Saturday we went out to dinner with my parents. No special occasion, just a much needed night out of the house for me with an equally as much needed bottle of wine. And guess where the conversation somehow headed about 15 minutes into the night?

Kids.

Raw walnut and pecan tartlets

This is nothing new. I hear it from every angle in my life and my parents (read: my mom) are one of the more frequent sources. Apparently, whatever biological clock I was supposed to have in this area of life skipped me but more than made up for it in my mom’s desire for grandchildren.

“Oh, but you don’t realize how much you’ll love them until they’re here.”

“The not-sleeping thing is only temporary.”

“You’re going to be so lonely when you’re older.’

“It’s the biggest joy you can ever imagine.”

Raw no bake almond butter and chocolate tartlets with walnuts and pecans

I could probably fill a book with the reasons people state for having kids.

And you know what, I believe them all. I bet it is the best damn joy in your life. Really, I do. I feel that way about my freakin’ dog so I can only imagine how a kid would make me feel. And I do realize the sleep thing is probably at most a year. And yes, I think your kids are cute and sometimes I get a fleeting moment of “aw” when I’m holding them.

But you want to know what else?

I can find plenty of other joys that aren’t going to plague me with constant worry for the rest of my life, cost me hundreds upon hundreds of thousands of dollars or eat up every last second of my time and attention for the best years of my life. I’m not too keen on waiting until 60 when the kids are finally grown up and out of the house to do those bucket list things. Also, you should see me after one night of interrupted sleep from my dog let alone months on end of midnight feedings. I’m quite confident I’d be institutionalized by week 2.

No bake almond butter and chocolate tartlets

The kid convo dragged along until the food came and then we all shut up as coconut curry mussels, coq au vin and burgers made their way into our mouths.

Fast forward to yesterday and there I am about 15 minutes into carefully running a knife around these mini-muffin cups trying to pop out these tartlets while keeping them intact and I get a text from my mom.

“Sorry about the baby talk last night.”

I put the knife down and respond, “It doesn’t bother me. It’s not like it remotely changes my mind.”

Easy no bake almond butter and chocolate tartlets

Because when it comes down to it, I’d rather spend an inordinate amount of my Sunday afternoon tending to tartlets than to children. Especially almond and coconut butter and chocolate filled ones.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Raw Walnut Pecan Tartlets: 2 Ways

Servings: 6 servings
Prep: 40 minutes
Total: 40 minutes
These raw walnut and pecan tartlets are filled with an almond butter or chocolate filling for an easy, no bake guiltless treat!

Ingredients 

For the Tartlet Shell

  • 1 cup walnuts
  • 1/4 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

For the Chocolate Filling

  • 1/4 cup dark chocolate chips
  • 1/2 tablespoon coconut oil

Instructions 

  • 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 1/2-1 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.

Nutrition

Serving: 1SERVINGCalories: 277kcalCarbohydrates: 15gProtein: 5gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 10mgPotassium: 246mgFiber: 3gSugar: 9gVitamin A: 19IUVitamin C: 0.4mgCalcium: 69mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!

 
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




53 Comments

  1. I am SO with you on the “kids” conversation!! You can’t possible miss what you don’t have, and the not having certainly outweighs the having for all the reasons you mentioned!! Stick to you guns, while I stick these tartlet, tartlet, tartlets into my mouth!!! YUM!! Now for a good night’s, kid free sleep!!!

  2. I love that dates are the binder in these little cuties! Only thing is that because these are healthy, I could convince myself that eating the whole batch wouldn’t be bad at all!

  3. My husband and I do not want children either. My family understands because I’ve always said I didn’t want kids. His family thinks we should have kids “because it’s just what you do!!” Personally, I like my life to revolve around myself. When you have children, you’re whole life revolves around them. That’s how it should be. For 18+ years of my life, my parents devoted every weekday/weekend to my activities. And that’s what they wanted to do! But I don’t want that, and I don’t understand why people feel the need to push you to do something you don’t want to. Kids are not for everyone! The world would be a better place if people realized that. And the whole “You’re being selfish” PISSES me off! Who am I being selfish too?? An unborn fetus?

    The Tartlets look amazing by the way :)

  4. This is my first time to your blog as I came through Pinterest for this recipe. I have four kids, love them and the beautiful, chaotic mess that constitutes my life but not everyone wants this flavor of crazy! My sister in law has no kids, has never wanted kids and has never regretted that decision. More power to her! She gets to be the fun aunt and spoil our kids but gets to stay with the life that suits her best. This recipe looks amazing and now I’m going to poke around the rest of your site. :) Thank you!