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Original Post: https://www.evolvingtable.com/no-bake-pecan-pie-mini-tarts/

Pecan Pie Mini Tarts on parchment paper ready for the holidays.
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4.82 from 11 votes

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!
Prep Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 28 servings
Author: London Brazil

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.
    Gluten-free pecan tarts in a muffin tin for a delicious holiday dessert.
  • 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