Nut Pastry

A non-bake pastry for Paleo and Raw diets.

Like many pastries, this one is rich – being high in fat. However, nuts, the base of the pastry and the source of the fat, are also rich in protein and other nutrients, making this dish a good choice for a high calorie and nutritious dessert or snack.

You can make a savoury version by replacing the dates with a little more coconut oil as a binder and changing the spice selection to suit the dish.

The quantities below make 4 x 9cm (3 inch) tart cases. Double the mix to make a regular 22cm (9inch) pie tin.

Diets for which Nut Pastry is suitable:

Diabetic, Diary Free, Gluten Free, Paleo, Raw, Vegan and Vegetarian.


Preparation: 30 mins | Serves: 4 small tart cases

100 gm (1cup) walnuts*
4 (30gm) dates**
1/2 tbsp coconut oil
1/2 tsp cinnamon
1/8 tsp salt
1/8 tsp (‘pinch’) chilli or cayenne***


COMBINE all the ingredients in a food processor.
PROCESS until the nuts are finely ground and hold together loosely in what looks like a dough.
LINE pan (or small tart moulds) with clingfilm.(This enables you to remove the pastry from the case and keep the shape.)
PRESS the nut mix into the tin to the shape of the tin. (The mix needs to be thick enough at the edges not to break when removed from the tin.)


– Fill pastry with a tasty filling, eg chocolate, nut ‘cream’ or fresh fruit.


* Walnuts can be substituted with almonds (a small serve for Fodmap), cashews (not Fodmap) or pecans.
** If the dates are dry soak in water for 1/2 hour, discard the water and blend the dates with the other ingredients as per the instructions. This small quantity of dates will be suitable for a Diabetic diet; however, be careful the filling is not very sweet.
*** Change the spices. The salt and chilli I have added compliment a chocolate and banana filling.

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