Mini Pecan Caramel Tartlettes

 My Mom has a love for pecan tassies and all things nut tart.  I can remember making tassies with her every year around the holidays, and I have made quite a few nut tarts for her in the past.  Last weekend I wanted to make one of the two for her to enjoy and so, I thought I would create a sort of combination of the two and go for tartlettes.  Smaller than a tart but bigger than a tassie so perfect in my mind! 

I made a crunchy crust, then topped it off with sweet raw date caramel, pecans and a raw chocolate drizzle.  They were about the size of large cookies, and one is satisfying because they are quite rich.  Both my Mom and boyfriend Eric loved them, and I have to say they were pretty heavenly! If you love pecan pie, you will love these.

Mini Pecan Caramel Tartlettes
Makes 10

1 cup raw buckwheat groats, sprouted and dehydrated
1 1/2 cups dried shredded coconut
1/2 cup ground flaxseed
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
1/8 tsp sea salt

Raw Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
2 Tbsp pecan butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water

1 1/2 cups raw pecans

Chocolate drizzle:
1/4 cup raw coconut oil, liquefied
1/4 cup plus 2 Tbsp raw cacao powder
2 Tbsp raw coconut nectar or maple syrup
a pinch sea salt

To make the crust, combine all ingredients in a food processor and process until fine crumbs that hold together when squeezed.  Place on a lined sheet pan and roll out to 1/4 inch thick with a rolling pin.  Cut into 10 circles with a cookie cutter. Place in the freezer while you make the caramel. 
To make the caramel, combine all ingredients in a food processor and process until smooth.  Spoon over the crusts and smooth the tops.  Top with pecans and set aside in the freezer.
To make the raw chocolate, whisk together all ingredients until smooth, then drizzle over the pecans (it is easier if you put it in a ziplock bag and cut the corner off then squeeze out to drizzle), and place in the freezer to harden for 5 minutes.  Enjoy!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. October 1, 2013 at 14:54

    Help!!! I'm allergic to buckwheat... and there's more and more recipes that contain buckwheat... What can I use instead???

    • October 1, 2013 at 19:48

      Depends on the recipe, but here you can use sprouted dried oats, or cocout (in addition to the other coconut in the crust).

  2. Sam
    November 21, 2013 at 21:35

    Hi, looks divine. However I cannot find pecan butter (I'm in the UK). Can I use raw almond butter instead? Thanks and best wishes, Sam

    • November 23, 2013 at 01:53

      I actually make my own pecan butter as it is uber expensive here. If you have a high speed blender, you can make it too, in the same fashion you make other nut butters. Otherwise, you can sub the almond butter.

  3. November 25, 2013 at 14:27

    Thanks Amy. I'm saving up for a high speed blender - got my eye on the Thermomix :) I made this by the way, I substituted with macadamia butter in the end and it was absolutely delicious. Only thing was, the crust mixture was incredibly crumbly, even though I added some water as it was processing... So I made one big one rather than little ones as they wouldn't hold together. My children decided that they like the base of the raw lemon swirl cheesecake better than the buckwheat one, but apart from that it was a huge hit and we ate it all up really quickly. Absolutely love raw cakes! Thank you again, Sam x

    • November 25, 2013 at 15:55

      Macadamia butter would work well, good choice. Your dates might not have been moist enough for the crust, I would suggest soaking them next time, or adding more if it is not sticking together. I am happy you made it work for you though :)! You are so welcome!

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