That this perky and succulent tart is made without wheat, animal products, or the use of an oven seems somewhat miraculous to us. Although not necessarily in the low-calorie category, it has no saturated fat and is absolutely packed with antioxidants. Beautiful, wholesome, and with a sucker punch of nutrients—eating well never seemed so decadent.
For the Crust:
1 ˝ cups pecans
6 large dates, pitted and chopped
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
pinch of sea salt
For the Vanilla Bean and Coconut Cream:
1/2 cup dried shredded coconut
1 tablespoon vanilla extract
1 vanilla bean (or, add another tablespoon vanilla extract)
˝ cup coconut milk
4 tablespoons date sugar (or other unrefined sugar)
1 ripe but firm mango, peeled and thinly sliced
1 pint fresh blueberries
1. After soaking the pecans for 6 to 8 hours, rinse them and then towel-dry them well.
2. Process the pecans in a food processor to a medium crumb. Add the dates, cinnamon, nutmeg, and salt and process until completely mixed. Using your fingers, press into a 9-inch tart pan or pie plate.
3. Place the shredded coconut in a food processor and process to a powder. Split and scrape the inside of the vanilla bean, and add to the coconut, along with the vanilla extract, coconut milk, and date sugar and blend until smooth. You may need to add a tablespoon or two of water.
4. Stir together mango slices with the coconut cream and spread in the crust. Pile the blueberries on top and refrigerate for at least one hour to set.
Serves 6 to 8
Inspired by The Candle Café Cookbook by Joy Pierson and Bart Potenza (Clarkson Potter, 2003).