Kahlua Pecan Tart
Gluten and dairy-free, this rich Kahlua Pecan Tart does not disappoint. Easy press-in crust for fail-proof success!
Ingredients
FILLING:
- ½ cup pitted Medjool dates
- 5 tablespoons maple syrup
- ¼ cup coconut oil, melted
- 2 tablespoons almond or coconut milk
- ½ teaspoon vanilla extract
- 1 tablespoon Kahlua
- ¼ teaspoon sea salt
- 1 cup pecans, chopped
- Pecan halves for garnish
- Kahlua for glazing
SHELL:
- 2 ¼ cups blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 5 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
To Make the Filling:
- Cover the dates with hot water in a heat-proof bowl. Let soak at least 10 minutes; drain.
- Combine softened dates, maple syrup, coconut oil, milk, vanilla, Kahlua and salt in food processor; process until smooth. Stir in chopped pecans and set aside.
To Make the Shell:
- In food processor, combine almond flour, salt, soda and cinnamon. Add coconut oil, maple syrup and vanilla and process until mixture starts to pull together.
Assembly and baking:
- Preheat oven to 350°.
- Press shell dough into a 9-inch tart pan with removable bottom. Chill in freezer for 20 minutes.
- Fill shell to rim with pecan filling and arrange pecan halves in a decorative fashion on the top.
- Bake tart for 20 minutes or until just starting to get golden brown and firm in the center.
- Remove from oven. Brush pecans with additional Kahlua and return to oven for 5 minutes. Remove and cool completely before slicing.
Notes
Try serving this Kahlua Pecan Tart with a bit of whipped coconut cream or nut milk ice cream. Also makes a delicious Fika treat!
Servings: 8