Makes: 12 tarts


For Tart Crust

  • 1/2 cup of almonds
  • 3/4 cup of pecans
  • 1 cup of wholegrain all purpose flour
  • 1/4 teaspoon of salt
  • 3 tablespoons of maple syrup
  • 4 tablespoons of very cold vegan butter
  • 12-cup muffin tray

For Filling

  • 1 cup of pecans, chopped
  • 1/2 cup of date paste or 3/4 cup of maple syrup
  • 3/4 cup of full-fat coconut cream
  • 2 tablespoons of vegan butter
  • 1 tablespoon of vanilla
  • 3 tablespoons of arrowroot or tapioca starch
  • 1/4 teaspoon of salt


  1. Preheat oven to 375°F.
  2. To a food processor, add almonds and pecans. Pulse until finely chopped.
  3. Add remaining pie crust ingredients and pulse until you achieve a crumble consistency.
  4. Using a spoon, fill the muffin tray with crumble and then use your fingers to mould into cups (approximately halfway up).
  5. Using a fork, poke holes into the bottom of each cup and bake for 10 minutes.
  6. While the crust bakes, add butter and pecans to a pot and toast for a few minutes over medium heat. Add the remaining filling ingredients and bring to a simmer, whisking constantly. The mixture will begin to thicken and you will know it is done when it reaches a caramel-like consistency. Remove from heat.
  7. Remove the crust from the oven and fill each cup 3/4 of the way with filling.
  8. Bake for approximately 30 minutes.
  9. Let cool and enjoy!

Tip: can be made gluten-free by using all purpose gluten-free flour.