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Pecan Tartlets

These delightful, little tartlets are the perfect end to any Thanksgiving meal. Featuring leftover almond pulp from making almond milk!

Servings: 4 tartlets
Prep time: 30 min
Cook time: 15 min

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  • 1 ½ cups gluten-free oats
  • 1/2 cup almonds
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
Pie Filling
  • 2 cups raw cashews (soaked overnight)
  • ¼ cup coconut oil (melted)
  • ¼ cup cashew milk
  • ¼ cup almond pulp
  • 2 cups raw pecans (roasted)
  • ¾ cup maple syrup
  • ½ tsp cinnamon
  • ¼ tsp pumpkin spice


Preheat oven to 350 degrees Fahrenheit. Grease 4 mini tart pans with coconut oil and set aside.

For the crust add oats and almonds into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart pans and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.

For the filling add maple syrup and roasted pecans in a large saucepan and heat over medium heat (3-5 minutes), stirring frequently until the maple syrup has completely reduced. As soon as no liquid remains and the maple syrup has coated the nuts, remove from heat and transfer onto a parchment paper lined baking sheet.

Add cashews into a food processor and process until completely smooth. Transfer into a medium sized bowl and set aside.

Now add the cooled maple coated pecans into the food processor and process into a smooth nut butter. Add mixture to the bowl with cashews and combine with a spatula. Add melted coconut oil, milk, pulp and spices and mix well until fully combined. Pour mixture into your baked tarts and let sit in the fridge for about 2-3 hours. Enjoy with drizzled chocolate on top. Store leftovers in the fridge for about 2-3 days.

Find out more about our almond pulp recipes, and get the most out of your plant-based milk maker.