Gluten free, dairy free, vegan, paleo and keto/sugar-free friendly, these are the ultimate healthy dessert! Made with just a couple simple ingredients, these are so easy to make and so dang tasty! Vegan and sugar free notes below the recipe!
Crust Ingredients:
1 cup almond flour
2 TBS coconut flour
1/4 cup coconut oil or vegan/regular butter, melted
1/4 cup coconut sugar
1/4 tsp salt
Pecan Filling Ingredients:
1 cup pecans, finely chopped
1/4 cup unsweetened yogurt of choice
1/2 cup coconut sugar
2 TBS coconut flour
1/4 cup coconut oil, melted
1 tsp vanilla extract
Instructions:
Preheat the oven to 350° and line 8 muffin tins with aluminum wrappers.
While the oven is for preheating, mix together your crust ingredients. Mix together all your dry ingredients first and then gently stir in your melted oil/butter until thoroughly mixed.
Evenly distribute your crust among the eight muffin tins and then press the crust down with your fingers to create a firm crust layer.
Bake the crust at 350° for 10 minutes.
While the crusts are baking, mix together your filling ingredients in a medium sized bowl until well combined.
Once the crusts are done baking, remove them from the oven and top them with the pecan filling. Feel free to add some additional pecans pieces on top!
Return the tarts to the oven and bake them for an additional 20 minutes.
Let the tarts cool for an hour before removing them from the muffin tins and placing them in the fridge. After a couple hours of being chilled in the fridge, remove the tarts from the fridge and enjoy!
Store pecan tarts in the fridge for 5 to 7 days or in the freezer for 2-3 months. Storing them in the fridge helps the crust hold together since the oil/butter hardens!
Recipe Notes:
To keep the recipe sugar free/keto, use monk fruit in the place of coconut sugar!
To keep the recipe vegan/dairy free, use coconut oil and dairy free yogurt!
I would love to hear any feedback if you try these out! Leave a comment below!
