Thursday, November 25, 2010

Healthy Mini Pecan Tarts

It's Thanksgiving, save room for these! A clean version of the traditional classic, you will love them!

1 cup gluten-free oats
1/2 cup almond meal
1/4 cup turbinado or coconut sugar
1 Tablespoon white chia seeds
1/2 teaspoon salt
1/2 teaspoon baking soda
8 Tablespoon Earth Balance vegan shortening, melted


1 cup dates, pitted and soaked in boiling water for 15 minutes
2 Tbsp coconut oil, melted
1/4 cup maple syrup
1 teaspoon good-quality vanilla extract 
1 Tablespoon arrowroot flour or tapioca starch
3 free-range eggs
1 cup+ (100g+) unsalted chopped pecans
  • Place all dry ingredients into a food processor and pulse a few times. Gradually add the melted vegan shortening and pulse until combined until mixture resembles wet sand.
  • Preheat oven to 350°F. 
  • Divide evenly into a standard 12 muffin tin, pressing into a thin layer up the sides to form a cup. Bake for 10 minutes.
  • Drain the dates and process with coconut oil, vanilla, arrowroot flour or tapioca starch and eggs. 
  • Distribute the pecans pieces evenly in the pie shells. 
  • Carefully pour the date-egg mixture into each tart shell, but not all the way up to the top. 
  • Bake for 25-30 minutes until set. Let cool for 20 minutes before gently lifting out of muffin cup to cool completely on a wire rack.

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