This recipe was inspired by pecan pie. But since pecan pie isn’t available in my country I actually don’t really know what it tastes like. So I decided to just create caramel pecan tarts. The combination of caramel and pecan nuts is always a winner in my opinion.
This recipe does have a couple of steps but it’s not that difficult and the result tastes amazing. My family and friends loved these and so did I.
Here’s the recipe:
Caramel pecan tarts:
- 50 g pecan nuts
- 20 g shredded unsweetened coconut
- 1 tbsp agave
- 1 tbsp coconut oil
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 70 g oats
- a pinch of salt
- 100 g dates
- 1 tbsp flaxseeds
- 6 tbsp water
- 20 g pecan nuts
- a dash of cinnamon (optional)
- 1/2 tsp vanilla extract
- a pinch of salt
- 8 pecan nuts for decoration
First preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Now blend together the coconut and the nuts in a food processor until the texture is somewhere inbetween a nutbutter and meal/flour. So it should be a little wet but doesn’t have to be completely smooth. After that you can add all the other base ingredients in the food processor until a dough forms. Then press the dough into a cupcake tin. This recipe makes 8 cupcakes/tarts. After you’ve formed the shells you can put them in the oven for 10 minutes.
For the filling you can just blend together all the ingredients. Spoon the filling in the shells after they’ve come out of the oven. Place one nut on top of every tart. Now bake them for another 10 minutes at the same temperature.
You can eat the tarts after they’ve come out of the oven and have cooled a bit, but I recommend putting them in the fridge for a while. I prefer them when they are completely cooled.