I can’t tell you how excited I am that Simon and Rebekah have asked me to be a contributor of real food recipes! To say, I’m over the moon, would be an understatement because aside from the obvious, I get to share my passion and beliefs in eating the way our bodies intended us too...with all of you.


So, for my very first recipe, I wanted to share one of my absolute favorites from my blog at peaceofpaleo.org.  I just know you’re going to love it and it’s kind of keeping in line with the whole holiday season, but best of all, it’s a perfect example of two things: one, you don’t have to give up all the treats we love to consume around the holidays simply because we’re adhering to a real food lifestyle and two, because this little tart wins everyone over...every time, and I want you to be a hit at your next holiday gathering.


Pecan Tart

Makes 8 Servings | Prep Time 30 minutes | Cook Time 65 minutes


3 cups of pecans (pulsed in a food processor)
1 teaspoon sea salt
1 teaspoon baking soda
1/2 cup grass fed butter, melted
2 tablespoons molasses
1 teaspoon vanilla extract


3 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1/3 cup dates (pulsed in the food processor)
1/2 teaspoon of sea salt
1 tablespoon sifted coconut flour
1/4 cup water
1/2 cup grass fed butter, melted


1 1/2 cups of whole pecans
1 tablespoon molasses
1 tablespoon maple syrup



Preheat the oven to 325°F.  

Place the pecans in a food processor and pulse until you've made pecan flour.  Place the flour in a mixing bowl and add the sea salt, and baking soda.  

Melt the butter in a small pot.  In another bowl combine the molasses and the vanilla extract.  Then pour in the melted butter and stir.  

Now combine the wet ingredients into the dry ingredients and stir until completely mixed.  Add the mixture to the tart pan (I use a 10.25" tart pan).  Using your hands work the dough until it covers the bottom and sides.  Bake in the oven for 20 minutes.  

In a stand up mixer combine the eggs, maple syrup, and vanilla extract, and mix.  Add the dates to a food processor and pulse until slightly broken up.  Add the dates to the stand up mixer along with the sea salt, sifted coconut flour, and water.  

Place the butter in a saucepan and melt it over low heat.  Add to the mixer and mix until well combined and dark.  Remove the pie crust from the oven.  Pour the filling into the pie crust.  

Place the tart pan on a baking sheet before placing it in the oven because some liquid may leak from the tart pan.  Bake for 40 minutes.  

Pour the remaining molasses and maple syrup over the remaining pecans.  Give them a stir to coat them.  Remove the tart from the oven.  Place the pecans over the top of the pie.  Bake for another 5 minutes to caramelize them.


Enjoy! :)


This recipe was submitted by TinaMarie Cappabianca of Peace of Paleo. See the original here.