Vegan Coconut Chocolate Chunk Pecan Tart

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My Mom used to ask me to make nut tarts for nearly every Holiday a while back, and they were always a hit!  They are her favorite, and they were pretty darn delicious so I was happy to make them!  We made all sorts of different kinds, pecan chocolate chunk, pine nut caramel, macadamia coconut...and they were all crave worthy!  The secret to why these were so good was the butter and brown sugar.  Loads of it.  So needless to say, it has been a while since I have made any.  I don't know why I have never veganized them, but I decided to this week, just in time for Thanksgiving, because I knew my Mom would appreciate it.

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I saw a recipe for coconut chocolate chunk pecan pie on Pinterest, and that was my inspiration.  It wasn't vegan at all, but I knew I could make an even better version!  I made it in tart form though, because it bakes up faster but tastes just as good.  The filling for this pie had to have caramel of course, because that is what makes a pecan pie so good.  Since the days when I used to make those tarts, I have discovered date caramel.  It has been my go to caramel for a while now, and my body feels so much better indulging in it than the caramel with dairy and refined sugar I used to eat.  Dates are about as natural as you can get after all when it comes to sweeteners. So I made a delicious date caramel for the filling!

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Once the pecans, coconut and chocolate were added, I knew this was going to be delicious!  It smelled amazing while baking, and I couldn't wait to try it!  But of course, I had to wait until it cooled properly first, which was hard.  It turned out super delicious and my Mom loved it too!  I think I like this tart even better than the ones I used to make!  This would be a perfect dessert addition to your Holiday table!

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Vegan Coconut Chocolate Chunk Pecan Tart
Makes one 8 inch tart

Ingredients:

Crust:

  • 1 1/4 cups all purpose gluten free flour
  • 2 Tbsp coconut sugar or maple sugar
  • 1/4 tsp sea salt
  • 1/4 cup plus 2 Tbsp coconut oil in its solid state
  • about 3-4 Tbsp cold water

 

Filling:

  • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
  • before using)
  • 1/4 cup pecan butter
  • 1 Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/3 cup filtered water
  • 1 Tbsp coconut butter or oil
  • 1 cup toasted pecans, plus more for top of tart
  • 1/2 cup vegan chocolate chunks, plus more for top of tart
  • 1/2 cup large flake coconut, plus more for top of tart

 

Directions:

  1. Preheat oven to 375F degrees.
  2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn't too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Transfer dough to an 8 inch tart pan (don't worry if it tears, just patch it up and nobody will know).  Set aside.
  3. To make filling, combine all ingredients in a high speed blender or food processor except the pecans, coconut and chocolate. Process until smooth, then scrape into a bowl and stir in the pecans, coconut and chocolate. Spread the filling over the crust, and top with more pecans, coconut and chocolate. Place in the oven.
  4. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool completely before serving.

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