Ingredients
Scale
- 2 cups raw almonds
- 1 cup quick-cooking oats, gluten-free
- 1 cup raw pecans
- ¼ cup pure maple syrup
- 2 Tbsp. coconut oil, melted
- ¼ tsp. salt
- 1 cup pitted dates, coarsely chopped
- ⅓ cup water
- ½ tsp. cinnamon
- 1 Tbsp. coconut oil, melted
- 3 Tbsp. pure maple syrup
- ½ tsp. vanilla extract
- 1 cup pecan pieces
- Sea salt, optional
- Whole pecans, optional
Instructions
- Process almonds, oats, and pecans until fine powder forms. Add maple syrup, coconut oil, and salt; process until dough forms.
- Line mini muffin cups with liners. Fill each 7/8 full with dough and create a ¾-inch-wide, ¾-inch-deep indentation for filling.
- For filling, blend dates, water, cinnamon, oil, maple syrup, and vanilla until smooth. Pulse in pecan pieces.
- Fill each tart with ~1 tablespoon of filling, top with a whole pecan and sprinkle sea salt. Refrigerate at least 1 hour before serving.
Notes
- Keep refrigerated between servings; lasts up to 2 weeks.
- For freezing, wrap individually and store up to 2-3 months.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American