Preheat oven to 375. Use 4 mini (5") tart pans with removable bottoms for easy release.
In a small bowl, whisk together flax and water. Set aside to thicken for a few minutes. Add maple syrup and oil into flax mixture and whisk.
In a medium mixing bowl, whisk together flour and salt. Pour wet over dry and mix well. (If too dry, add a small splash of water until a dough forms.)
Scoop 1/3 cup dough into each tart pan and press evenly with a flat measuring cup and/or your fingers to form a crust around the edges.
Prick dough all over with a fork to prevent bubbling.
Bake for about 10 min until the edges are lightly golden. Set aside to cool before filling.
To make the filling:
Toast pecans in a large skillet over medium heat, stirring occasionally until golden and fragrant (about 6-8 minutes)
Let pecans cool for 5 minutes, then blend 1 1/2 cups pecans in a food processor until smooth (about 1-2 minutes). Scrape down the sides as needed.
Let pecan butter cool, then stir in maple syrup and salt (do not overmix). Taste and adjust to your preferred sweetness/saltiness.
Spread about 2-3 Tbs filling on each tart. Top with extra pecans. Chill tarts for about 1 hour before serving. Sprinkle on flaky sea salt and/or coconut shreds. ENJOY!
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Sugar-Free Maple Syrup Click here (use code PRETTYPIES for 20% off)Food processor To store: Keep refrigerated for about 1 week, or frozen for 1-2 months in an airtight glass container. For best texture in the crust, assemble and serve the same day. Crust may be made ahead and frozen in a glass container lined with a paper towel to keep fresh.