Prep Time: 15 min Cook Time: 20 min Total Time: 35 mins Servings: 24 Mini Tarts
- 4 Flax Eggs (4T Ground Flax Seed + 10T Water)
- 1/2 Cup Vegan Butter
- 3T Maple Syrup
- 1T Salt
- 1 1/2 Cups Flour
- 1 Cup Pecans
- Drizzle of Olive Oil
- 2 Cups Dates
- 1T Cinnamon
- 1T Brown Sugar
- 2T Maple Syrup
- 3/4 Cups Almond Milk
Step 1: In a small bowl, add ground flax seed and water. Whisk, and let stand for 5 minutes.
Step 2: In a large mixing bowl, add flax egg, vegan butter, and maple syrup. Mix until smooth. Add flour and mix by folding until a dough like consistency is formed. Cover in parchment paper until needed.
Step 3: Add pecans to a small frying pan, drizzle with olive oil and sprinkle with salt. Stir on medium to low heat for five minutes until toasted.
Step 4: In a food processor, combine dates, cinnamon, brown sugar, and maple syrup. Blend on medium speed, while slowly adding milk. Once a smooth consistency is reached, add toasted pecans and pulse until mixed.
Step 5: Grease small muffin tins, and fill with pastry dough. Using your thumb, create a space in each ball of dough for the filling.
Step 6: Preheat oven to 350 C. Fill each tart shell with filling, and bake for 20 minutes.