Pecan Pie Mini Tarts on parchment paper ready for the holidays.
5 from 5 votes
Print

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!

Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 1 hour 45 minutes
Servings 28 servings
Calories 154 kcal
Author London

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:

  1. In the bowl of a food processor place almonds, oats and pecans. Process for 2 minutes or until a fine powder forms.

  2. (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.)

  3. Add maple syrup, coconut oil and salt. Process for an additional minute or until a ball of “dough” begins to form.

  4. Fill 24-28 mini muffin cup cavities with cupcake liners.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Round and smooth the edges of the hole to make them look like the picture below.

    Gluten-free pecan tarts in a muffin tin for a delicious holiday dessert.
  10. Place tarts in refrigerator while you prepare the pecan pie filling.

For the Pecan Pie Filling:

  1. 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!)

  2. 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.

  3. Once pecan pie filling is smooth, add pecan pieces. Pulse filling 4-5 times to incorporate the pecans.

  4. 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.

Recipe 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 Facts
No-Bake Pecan Pie Mini Tarts
Amount Per Serving
Calories 154 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 21mg1%
Potassium 150mg4%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 46mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.