Description
These vegan pecan tarts are sweet, sticky, and gooey—just like classic Canadian butter tarts, but healthier. Made gluten-free and dairy-free with maple syrup and coconut cream, they’re the perfect guilt-free dessert or special treat.
Ingredients
For the Gluten-Free Crust:
1 1/2 cups almond flour
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
Pinch of salt
For the Vegan Pecan Filling:
3/4 cup chopped pecans
1/2 cup pure maple syrup
1/4 cup coconut cream (thick part only)
1 tablespoon cornstarch or arrowroot powder
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a mini tart pan or muffin tin.
2. In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until crumbly.
3. Press the crust mixture firmly into tart molds or muffin cups.
4. Bake crusts for 8–10 minutes until lightly golden.
5. In another bowl, whisk together maple syrup, coconut cream, cornstarch, vanilla extract, and salt.
6. Stir in chopped pecans until evenly coated.
7. Spoon the filling into the pre-baked crusts.
8. Bake for 15–18 minutes until the filling is bubbly and set around the edges.
9. Allow tarts to cool completely before removing from the pan.
Notes
Use only the thick part of coconut cream for best texture.
Do not overbake—the centers should remain gooey.
Tarts will firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian-Inspired
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg