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Tropical Raw Tartlets


In a food processor, pulse the pecans, raisins, cinnamon and salt until finely ground and holds into ball. Proceed to press mixture into tartlet shells (lined with plastic wrap to allow shell to pop out). Place formed shells on dehydrator sheet and continue to dehydrate 10-12 hours. Fill tartlet shells with sliced tropical fruits.

This recipe courtesy of Chad Sarno: RawChef.org


  • 2 cups pecans, soaked 10-12 hours and dehydrated until crisp
  • 1-1/2 cups raisins soaked 2-4 hours, or dates
  • 1 tablespoon cinnamon, ground
  • 1/2 teaspoon celtic salt
  • 1 mango, peeled and sliced thin
  • 1 papaya, seeded and sliced thin
  • 1 cherimoya, seeded and scraped