I love a little something sweet in my life but I do not like how sugar effects my body. Sugar has always been an enemy for me for as a youth not only was I overweight but I was addicted to sugary substances and craved candy and confections daily. It is often thought that all vegetarians are healthy but that is not the case, you can still be a junk food vegetarian for candy, cakes, cookies, chips, and all of those other processed foods are also meat free!

As I became an adult and began to be more cognizant about what I was eating, I began to recognize these cravings and wondered what to do about them. At this point I was eating loads of veggies, running 5 miles a day and feeling pretty great and then one day I would splurge on a few sour patch kids and could instantly feel that desire to eat every single one and that need to have something sweet after every meal. My sweet tooth was incredibly immense so I began to cut sugar out of my diet.

I am not going to lie to you and tell you that I never eat sugar. If I am at a party I eat cake, if I want a cookie, I go for it and on occasion I do eat a bag of sour patch kids but the thing is that having cut out sugar for so long, items laden with it seem almost too sweet, sickly so. To top it off, unfortunately those sugary treats instantly give me a headache, make my ears itch and can lead to yeast over growth and really, who wants to be bothered with all of that.

That being said, I prefer to fulfill my self proclaimed sweet tooth in a more natural way, sticking to honey or maple syrup and now that I do not eat sugar on a regular basis, those sweeteners seem plenty sweet to me!

With the holiday season in full swing, I always challenge myself to make a healthier dessert so that I am not tempted into overindulgence by any of those sugary baked goods. Instead I choose to finish my meal with a touch of natural sweetness and whole foods that didn't undergo endless processing. I made this beautiful tart as an addition to my Thanksgiving meal and felt that it was a wonderful success. My only complaint is that I wish I had a smaller springform pan for a taller end product but maybe I will get one for the holidays - wishlist anyone!

This raw pear tart is simple in its ingredient list, just sweet enough, easy to make and beautiful to look at. I hope that you enjoy!

P.S. I also eat this for breakfast without any guilt!

Raw Salted Caramel and Pear Tart

Crust

1 cup walnuts

12 Dates

1 tbs Coconut Oil

1 cup Rolled Oats

Salted Caramel

15 Dates

1/2 tsp Pink Himalayan Sea Salt

1/4 cup water

Cashew Pear Filling

1 cup cashews, soaked for at least 2 hours

9 Dates

2 Pears, peeled and cored

1 tbs Coconut Oil

1 tbs Arrowroot Starch

2 tbs Honey (use maple syrup if vegan)

1 tbs Cinnamon

Pinch of Salt

3 Pears, cored and sliced

Process the walnuts, coconut oil and oats in a food processor into a course crumb. Add one date at a time until the mixture starts to hold together. Press the mixture into a spring form pan. I used a 9in. for a thicker tart, utilize a smaller pan. Place in the freezer to set.

Process the dates and sea salt in a food processor, slowly add water until you reach the desired consistency. You could also use coconut milk for a creamier caramel as well. Spread the caramel over the crust. Halve one pear, coring and slice thinly, arranging on top of the caramel and return to the freezer.

Place the soaked and drained cashews, dates, coconut oil, cinnamon, salt, honey and arrowroot starch into the bowl of the food processor. Process until smooth and creamy, about 3 minutes or so. Pour and spread the mixture evenly over the caramel and pears. Core and thinly slice the remaining 2 pears, organizing them on top of the tart. Sprinkling remaining walnuts and drizzling with honey. Freeze for at least 4 hours to set.

Let defrost for 1/2 hour before serving. Enjoy!

Every year at about this time I start to get the winter blues. I start dreaming about warmer weather and wishing the sun would shine a little longer and a little brighter. In reality I just want summer to hurry up and get here so that I can eat fresh vegetables that come straight from the farm, wear dresses, and spend more time in the woods without freezing my tush off!

During these longing for warmer weather days I usually turn to my memories to keep me warm for what seems like the last few endless months of winter. These memories usually revolve around exquisite times spent in warmer locals; my college reunion in Mexico, a dear friends wedding in the Dominican, holiday breaks in Florida, lazy summer river trips in Vermont and endless summer days spent hiking and kayaking. Recently however, I have been dreaming of Key West and its funky southern charm and endless ocean views.

Not to long ago I spent an amazing weekend road tripping down US 1, taking in all the sun drenched beauty of the Keys, drifting down Duval Street in a lazy southern gait, taking in the gorgeous sunset over cocktails all while enjoying perfect weather, perfect company, and perfect key lime pie! It is amazing how a memory can be associated with a smell or taste.

When in Key West you can not pass on the Key Lime Pie and it just so happened that after finishing a delightful dinner at Blackfin Bistro the waitress announced that they had key lime pie as a special dessert, yes it seemed that destiny had intervened and I was meant to taste that delicious tart confection and boy was it worth it!

As you know, I follow a fairly healthy diet which does not include very many sweets, the occasional indulgence suits me just fine and more often than not if I am craving something sweet I will try to remake it so that at least there are some health benefits. Today, in my day dreamings about Key West and that amazing fantasy of a key lime pie, I decided that perhaps a raw vegan key lime concoction was in order.

Traditionally, key lime pie is made with sugar, eggs, cream, and key limes! As I am in the northeast, regular limes, which are a powerful alkaline forming food, had to due. In substitution of the sugar, eggs and cream a combination of coconut milk, soaked cashews, and agave were used to create a creamy, rich, tartness that is reminiscent of the Keys. I hope that you enjoy this healthier but equally delicious version of key lime pie!

Raw Vegan Key Lime Pies with Walnut and Raisin Crust

2 4.5in Pies

Crust:

1 cup Walnuts

1/2 cup Raisins

1/4 cup Unsweetened Coconut

1 tbs Coconut Oil

Dash Pink Himalayan Sea Salt

Filling:

1 cup Raw Cashews (soaked overnight and drained)

Zest of 1 Lime plus additional for garnish

Juice of 2-3 Limes

3/4 cup Coconut Milk

1/4 cup Coconut Oil

1 tbs Vanilla Extract

2 tbs Agave

1/2 Avocado (for color and creaminess)

Dash of Pink Himalayan Sea Salt

In a food processor add the walnuts, raisins, coconut oil, coconut and salt. Process until a the ingredients begin to form a ball, about 2 minutes. Press the mixture into the bottom of the tart pans. Instead of using 2 small tart pans you could use 1 larger one or make mini key lime pies in a mini muffin pan. Place the crusts into the refrigerator to set while making the filling.

For the filling, place the cashews, coconut milk, zest, lime juice, agave, vanilla, and melted coconut oil and salt into a food processor. Process until smooth, adding in the avocado to thicken and to lend a green color. Scrape down the sides and stir. Taste, add more lime juice for a tarter filling or more agave for a sweeter filling based on your preference. Blend again ensuring a smooth filling. Poor the filling into the tart pans, top with additional lime zest and place in the freezer for 2 hours or until set.

Remove from the freezer and enjoy immediately or let sit for 10 minutes before eating.

Enjoy and healthy eating!