Living Pear Torte: The Perfect Pear-ing

Conventional tortes and pies come with the caveat of needing to be baked. Not so with this "living" torte. You can literally sit down to a warm slice 30 minutes from the moment you begin assembling. Filled with ripe, in-season pears, this torte's crust is a mixture of raw nuts and dried dates, offering an abundance of fiber, protein and natural sweetness. Sure, it's different from a baked dessert made with flour, butter and white sugar, but it says "fall" all the same. I always feel the winds of change in the air this time of year, and nothing is more comforting to me than sitting down to a warm slice of my Living Pear Torte alongside a steaming cup of tea.
By / Photography By Christina Richey | September 15, 2012


1. Preheat oven to 375°. Core the pears and then thinly slice using a mandoline or knife. Mix honey and lemon juice in a small bowl until it becomes a thin syrup, then pour over the sliced pears. Set the bowl aside, allowing pears to marinate.

2. Process dates, pecans and walnuts in food processor until finely chopped and crumbly. Take out 2 cups of mixture and set aside.

3. Add sea salt and water to mixture in food processor and process again. It should very quickly pull away from the sides of the processor and become dough-like.

4. Press the dough-like mixture into the bottom of an 8-inch spring form pan to make an even crust.

5. Fan out pear slices on the crust, covering it with an even layer.

6. Add the cinnamon and coconut sugar to the 2 cups of date-nut mixture. Mix with your hands, then sprinkle a layer over the pear slices. Gently press down so the mixture is even.

7. Slice and eat as is, or warm the torte in oven for 5 minutes. It will not cook in this short time.


  • 3 large, ripe pears
  • 2 tablespoons raw honey
  • 2 1/2 tablespoons fresh lemon juice
  • 2 cups dried dates, chopped
  • 2 cups pecans
  • 2 cups walnuts
  • 1/2 teaspoon sea salt
  • 2 tablespoons water
  • 1 tablespoon organic cinnamon
  • 2 tablespoons coconut sugar granules
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