Preheat the oven to 180 °C (160 °C fan) and get some small tart tins ready. Mix the buckwheat flour with the water to a dough you can shape.
Press the dough into the tins and push it up the sides to make a small rim. Bake the bases at 180 °C for 12–15 min until firm, then leave to cool.
Blend the dates with the almond milk and vanilla extract to a smooth, thick cream. Scrape the mixture down from the sides in between if needed.
Roughly chop the pecans. Spread the date cream evenly over the cooled bases.
Sprinkle the tartlets with the chopped pecans. Press the nuts in lightly so they stick well.
Serve the tartlets straight away or lightly chilled. A coffee or an unsweetened herbal tea goes well with them.
Good to know
These tartlets are simple and wonderfully moist. Sweet, nutty and without any fuss. Just right when you want a little something with your coffee.
Swaps
Pecans → walnuts (contain alpha-linolenic acid). Almond milk → unsweetened oat milk (contains a little fibre; oats contain gluten unless labelled gluten-free). Buckwheat flour → oat flour (milder flavour and fibre; use gluten-free oat flour to keep it gluten-free). Vanilla extract → Ceylon cinnamon (provides polyphenols).
Allergens
Contains tree nuts (pecans, almond milk). For children in small pieces that are easy to chew; in pregnancy generally fine in normal amounts, unless there's an allergy or individual intolerance.
