Toasted Pecan Thumbprint Tarts

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.