Ingredients

The following ingredients have 112 Servings
  • 2 cups oats (gluten-free)
  • 1 cup pecans
  • ¼ cup coconut oil, melted
  • 1/4 cup maple syrup
  • pinch of salt
  • 1 cup pitted Medjool dates
  • 6 tbsp almond milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • pecans to top

Instruction

  • Preheat the oven to 350 degrees F.
  • In a food processor, pulse the oats, pecans, coconut oil, maple syrup, and salt together until combined.
  • Scoop a spoon of the mixture into a mini tart pan (2-3 inches diameter)  and press down firmly with your hands.
  • Bake in the oven for 7-9 minutes, or until golden brown. Remove and let cool.
  • In a food processor or high-speed blender, mix together the dates, almond milk, vanilla and salt until creamy and smooth, scraping down the sides of the food processor as needed. 
  • Use a knife to spread some of the caramel filling onto each pie and top each pie with a pecan.