No-Bake Pecan Pie Mini Tarts
No Bake Pecan Pie Mini Tarts make a healthy Thanksgiving dessert or holiday dessert recipe. They are vegan, gluten-free, and refined sugar-free, too!
Servings: 28 servings
Ingredients
Tart Crust
- 2 c. almonds raw
- 1 c. quick cooking oats gluten free
- 1 c. pecans raw
- 1/4 c. maple syrup pure
- 2 T. coconut oil melted
- 1/4 t. salt
Pecan Pie Filling
- 1 c. dates pitted, coarsely chopped
- 1/3 c. water
- 1/2 t. cinnamon
- 1 T. coconut oil melted
- 3 T. maple syrup pure
- 1/2 t. vanilla extract
- 1 c. pecans pieces
- sea salt optional
- whole pecans optional
Instructions
For the Tart Crust:
- In the bowl of a food processor place almonds, oats and pecans. Process for 2 minutes or until a fine powder forms.
- (If you do not have a food processor you can always try a Nutribullet or other high-speed blender. All of the ingredients probably will not fit so simply divide them in half and “process” in batches.)
- Add maple syrup, coconut oil and salt. Process for an additional minute or until a ball of “dough” begins to form.
- Fill 24-28 mini muffin cup cavities with cupcake liners.
- Scoop 1 ½ - 2 T. sized amounts of tart “dough” into each liner. Compact the tart mixture until it becomes dense and fills each cavity to about 7/8 full. Repeat with remaining dough.
- For this next step you can either use the blunt end of a piece of silverware measuring about ½-¾-inch in diameter, or your thumb.
- Simply push the end of the silverware into the middle of each compacted tart, making sure not to hit the bottom of the cupcake cavity.
- Spin the silverware, or your thumb, to make a rounded center for your pecan pie filling. It should be about ¾-inch wide and ¾-inch deep.
- Round and smooth the edges of the hole to make them look like the picture below.
- Place tarts in refrigerator while you prepare the pecan pie filling.
For the Pecan Pie Filling:
- Place dates, water, cinnamon, oil, maple syrup, and vanilla in the bowl of the food processor. (You can just lightly wipe it out from the previous steps. No washing needed!)
- Pulse ingredients 5-10 times. Once water has started to get incorporated and is no longer splattering, process pecan pie filling for 3-4 minutes. Scrape the sides of the bowl every 30 seconds to ensure even processing.
- Once pecan pie filling is smooth, add pecan pieces. Pulse filling 4-5 times to incorporate the pecans.
- Fill each tart with about 1 tablespoon of pecan pie filling. Top tarts with one whole pecan and sprinkle with a touch of sea salt. Refrigerate for at least 1 hour before serving.
Notes
Keep pecan pie tarts refrigerated between servings. These Mini Pecan Pie Tarts will keep for up to 2 weeks if kept adequately refrigerated. Also, feel free to wrap them individually in saran wrap and then place in an airtight zip-top bag to freeze. Frozen tarts can last for up to 2-3 months!
Nutrition
Calories: 154kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1.1mg
