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Gluten Free Pecan Tartlets with Date Caramel

gluten free pecan pie tartlet

I decided to make these delicious and adorable Gluten-Free Pecan Tartlets for #RecipeMakeover because they are practically health food. No, seriously. They’re not only gluten free, but also dairy free, refined sugar free, and packed with healthy pecans. The chopped nuts are napped in a rich caramel made from sweet medjool dates and coconut milk. The best part is that these Gluten Free Pecan Tartlets are super easy to make.

three gluten free pecan pie tartlets on a plate

For the crust, I used my Gluten Free Pie Crust (without the optional sugar) cut out with a 2 1/2-inch round cookie cutter, fitted into a mini cupcake tin, and par-baked. The filling is just medjool dates, coconut milk, and vanilla extract whirred together in a blender and then mixed with chopped pecans. The rich mixture is spooned into the par-baked mini tart crusts, topped with pecan halves for decoration, and baked in the oven for 10 minutes.

platter of gluten free pecan pie tartlets on a plate
Yield: 24

Gluten Free Pecan Tartlets with Date Caramel

gluten free pecan tartlets one with a bite out of it

These easy and delicious Gluten Free Pecan Tartlets are also dairy free and free of refined sugar. The Coconut Date Caramel filling is from my book The Nutri-Blender Recipe Bible and the crust is made from my Gluten Free Pie Crust recipe (to make these dairy free, I used the Barlean's Butter Flavored Coconut Oil in the crust).

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • For the tartlets
  • 1/2 batch Gluten Free Pie Crust
  • 8 large pitted dates, soaked in boiling water for 5 minutes and then drained
  • 1/2 cup unsweetened coconut milk
  • 1 1/2 tablespoons water, more as needed
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 24 pecan halves

Instructions

  1. Preheat the oven to 450ºF.
  2. Dust your work surface lightly with gluten free flour. Roll out the dough so that it is about 1/8 of an inch thick. Cut out circles using a 2 1/2-inch round pastry cutter. Fit the dough circles into the holes of a mini cupcake tin. Bake in the preheated oven for 8 minutes, until very lightly browned.
  3. While the crust is being par-baked, make the filling. In the jar of a blender or in a food processor, combine the dates, coconut milk, water, and vanilla extract. Process until smooth. Stir in the chopped pecans.
  4. Remove the par-baked crusts from the oven and reduce the heat to 350ºF.
  5. Spoon the filling mixture into the crusts, using about 1 tablespoon of filling per tartlet. Top each with a pecan half for decoration.
  6. Bake the filled tartlets for 10 minutes. Remove from the oven and serve warm or let cool to room temperature on a cooling rack.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 62Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 11mgCarbohydrates 4gFiber 1gSugar 3gProtein 1g

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By on April 29th, 2017

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

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