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Mini Pecan Tarts

Mini Pecan Tarts


Pecan is a great source of manganese and copper, which helps in boosting overall metabolic health. It is also gut-friendly, which makes it an excellent snack on the go.

During Christmas, we wanted to try and see if we could re-make this famous pecan pies/tarts and make them gut-friendly. We kept the recipe sugar-free to avoid any sugar spikes and also used almond flour as the base flour to balance out with more protein.

Don’t get fooled by the tiny size of these chocolate-pecan tarts, as they are very filling and gratifying. Also being tiny, these are ideal to carry on a road-trip or to work.

So without further adieu lets get started.

Mini Pecan Tarts

How to make

Prepping tart’s crust

- Preheat oven to 350 F
- Grease a muffin-baking dish. You can bake with or without muffin paper cups
- In a mixing bowl, blend blanched almond flour, salt and 1/2 tea spoon Yacón syrup
- In a separate bowl, whisk one pasture-raised egg and then add 2 teaspoon of melted coconut oil or grass-fed A2 butter
- Add the wet ingredients to the dry and knead with hands to make a dough
- Split the dough into 6-8 small balls
- Take two parchment papers and place the dough ball between the parchment paper. Roll the dough ball into a small round sheet.Repeat this with remaining dough balls
- Firmly place the round sheets into greased muffin bake-ware. Press them slightly.
- Brush tarts with some melted coconut oil or grass-fed A2 butter
- Bake tart crusts for 8-10 minutes
- Take the tarts out of oven and let them cool down a bit

Baking the chocolate- pecan tarts

- Preheat oven to 350 F
- In a microwave safe container melt the chocolate and 2 table spoon melted coconut oil or grass-fed A2 butter
- Add 1/2 to 1 cup Yacón syrup and taste for sweetness. Adjust sweetness as per taste
- Now in a separate small bowl whisk three large pasture-raised eggs
- Once the meted butter and chocolate mix is at room temperature whisk them with the eggs
- Add the pecans and fold them into the batter
- Take 1 - 1/2 table spoon of chocolate-pecan filling and add to each tart. Level the filling using back of the spoon
- Bake for 30-40 minutes, check for readiness using a toothpick
- Let them cool completely before serving. Store remaining in zip lock bags or glass container


For Crust

•  2 cup organic and blanched almond flour

•  1/4 tea spoon salt

•  1/2 tea spoon Yacón syrup

•  2 table spoon melted coconut oil or grass-fed A2 butter

•  1 pasture-raised large egg

For chocolate-pecan filling

•  3/4 bar of dark chocolate melted and set at room temperature. We prefer using Chatfield’s 100% dark, organic, unsweetened bars as they are allergic friendly

•  1/2 to 1 cup Yacón syrup (adjust sweetness as per taste)

•  2 table spoon melted coconut oil or grass-fed A2 butter

•  3 pasture-raised large eggs

•  1 cup organic and chopped roasted pecans

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