Pecan pie is a true crowd pleaser but it has all that bad sugar that makes you crash and burn.  But these tarts have all the sweetness but none of the no-nos.  There’s a tiny bit of prep but no cooking here. These yummy tarts are ready to grab and go!

Ingredients

Crust

• 1 3/4 cup organic walnuts
• 3 Medjool dates, soaked for a minimum of 30 minutes
• Organic cold pressed coconut oil, for greasing the pan

Pecan Filling

• 1 1/2 cups large Medjool dates, soaked for a minimum of 30 minutes
• 1/2 cup organic pecans (plus more for garnish)

Directions

1. Combine the ingredients for the crust in a food processor.
2. Pulse until the mixture is broken down and sticks together when pressed.
3. Spoon evenly into coconut oil greased mini muffin pan and press down gently to create a thin, even crust on the bottom and sides.
4. Place in freezer while making the filling.
5. In a food processor, combine the soaked dates, pecans and about 1-2 tbsp fresh filtered water and blend until smooth and gooey, scraping down the sides often.
6. Spoon filling into chilled crusts and top with pecans.
7. Place back in the freezer and allow to set up for a minimum of 1 hour.
8. Remove from the pan by running a knife around the edges and popping them out.
9. Place them in mini muffin cup liners or on a dish and keep cold by storing in the refrigerator.