I'm posting the recipe again, since it is so perfect for a last minute Thanksgiving treat! Suitable for Paleo, vegan, gluten free and sugar free eaters..
3 Ingredient Pecan Pie Tarts
1 3/4 pecans (or you can use1 cup pecans plus 3/4 c oats. For Nut Free option, use only oats)
pinch of salt
Pecan Pie Filling
1 1/2 c large medjool dates, soaked in water for about 30 minutes, + 2 tbsp of the soaking water
1 pecan per tart to top
Blend or process crust ingredients until sticky. Press into silicone mini cupcake pan and place in the freezer while preparing the filling. For filling, place the soaked dates into the blender, add the soaking water and blend until smooth and caramel-y. Pipe or spoon into chilled crusts and top with 1 pecan in each tart. Place in freezer to set then remove from molds. Stays in the freezer.