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  • Liz Hoobchaak

Mini Pecan Pie Tarts

These pecan pie tarts have all the flavors of the traditional favorite fall / winter dessert but without all the undesirable ingredients.


The typical sugar and corn syrup are swapped for a healthier filling made with only dates and cinnamon. The pie crust is a raw no-bake crust made with only a few wholesome ingredients and sweetened with dates and honey.


This dessert is free of gluten, grain, sugar, dairy and eggs. It is Whole 30 and SCD compliant and can easily be made vegan by swapping the honey for maple syrup.


These are the perfect dessert finger food for any dinner gathering, especially a New Years Eve party!



Ingredients :

24 Medjool dates, pitted

1 tsp cinnamon

1 cup pecans

1 cup walnuts

1 cup cashews

1 tsp coconut oil, melted

1 tbsp honey

1/2 tsp salt


Directions:

  1. Soak 18 dates in hot water for 15-20 minutes to soften them.

  2. Drain dates and place in a food processor with 2 tbsp water and 1/2 tsp of cinnamon. Process until it forms a smooth date paste. Add water 1/2 tsp at a time as needed.

  3. Place date paste in a bowl and set aside.

  4. Add the 3 cups of assorted nuts to the processor and process until finely ground.

  5. Add the remaining dates and cinnamon, coconut oil, honey and salt and process to form the dough.

  6. Place a small silicone muffin pan on a baking tray for easy transfer.

  7. Take 2 tbsp of dough and press it into the silicone molds making a cavity in the middle.

  8. Fill each tart cup with date paste and top with a pecan.

  9. Transfer to the freezer for at least 60 minutes until set.

  10. Once frozen, transfer to a freezer safe container and keep frozen. They should easily pop out of the silicone molds.

  11. Thaw for 10 minutes before enjoying. They should be served within 20 minutes after being taken out of freezer or they will be too soft.

This recipe yields 24 mini tarts.






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