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If you love pecan pie, you’ll adore these paleo pecan tarts. They taste similar to pecan pie, but they’re easier to make and a bit healthier! They’re also allergy friendly – they’re gluten free, dairy free, paleo and refined sugar free.
Can I turn these pecan tarts into pecan bars?
You can definitely turn these pecan tarts into pecan bars. To make pecan bars simply bake this recipe in a standard loaf pan instead of using muffin tins. You will want to line the loaf pan with parchment paper before adding the crust to the bottom of the pan. Smooth out the crust in the bottom of the pan, add the pecan filling, and bake according to the instructions below. If you want to bake the recipe in an 8×8 pan, simply double the recipe!
What ingredients will I need to make these pecan tarts?
You’ll need just a few simple ingredients to make these tarts. Here’s what you will need:
- almond flour
- coconut sugar
- coconut oil
- cashew butter (or other nut/seed butter)
- pure vanilla extract
I’m allergic to coconut, what else can I use?
If you’re allergic to coconut you can substitute the coconut oil with vegan butter (or regular butter).
Help, I don’t have cashew butter!
No cashew butter on hand? No problem. You can substitute the cashew butter for any other nut or seed butter (though I personally prefer cashew butter in this recipe). Some other options that would work include peanut butter, almond butter, sunflower seed butter and tahini (sesame seed butter).
How do I serve these tarts?
I find these tarts are best served chilled, since the coconut oil is hardened and everything holds together better. You can either serve them with the wrappers on or remove all the wrappers before serving.
What should I serve them with?
Looking for more holiday dessert recipes?
Try some of my other holiday treats below!
- Salted Caramel Dark Chocolate Pecan Bars
- Salted Caramel Apple Pie Bars
- Paleo Pumpkin Pie Bars
- Jack-O’-Lantern Pumpkin Hand Pies
- Millionaire’s Shortbread
Ready to make these paleo pecan tarts? The full recipe is below!
Paleo Pecan Tarts
For the Crust
- 1 cup almond flour
- 3 tbsp coconut sugar
- 1/4 tsp salt
- 1 tbsp water
- 2 tbsp coconut oil, melted (or vegan/regular butter)
For the Filling
- 1 cup pecans, chopped
- 1/4 cup coconut sugar
- 1/4 cup cashew butter (or other nut/seed butter)
- 1/4 cup water
- 1 tsp pure vanilla extract
- 1/4 tsp salt (if using unsalted nut/seed butter)
- Preheat the oven to 350°F and line a 6-cup muffin tin with paper or aluminum liners. Spray them well with cooking spray.
- While the oven is preheating, mix together the crust ingredients in a medium sized bowl until smooth. Evenly distribute the crust between the 6 greased muffin liners and then press the crust down with your fingers to create a firm crust layer.
- Next, prepare the pecan filling: add the coconut sugar, cashew butter, water, vanilla extract, and salt to a small saucepan and heat over low heat. Whisk continually until the mixture begins to bubble, then remove from the heat. Stir in the pecans. You can also heat the mixture in the microwave if preferred. Simply whisk before heating and heat until bubbly. Then stir in the pecans.
- Once the pecan filling is ready, evenly distribute it between the 6 prepared crusts. Place the tarts in the oven and bake at 350°F for 30 minutes.
- After baking, allow the tarts to cool completely. Once cooled, place the tarts in the fridge to chill for several hours.
- Once the tarts are chilled, serve and enjoy! Best enjoyed with some dairy free vanilla ice cream or dairy free whipped cream!
- Store tarts in the fridge for up to 5 days or freeze for 2-3 months.