Vegan Pecan Pie Poptarts

1 Make the crust first. In a food processor, add the flour, salt and sugar. Pulse for just a second to combine. Now, drop in dollops of cold solid coconut oil. Pulse for a few seconds until the coconut oil is cut into the flour and looks crumbly. Now add the water and process until it comes together in a ball. If it isn't coming together, add a Tablespoon more water at a time until it holds together. Now turn out onto some plastic wrap, wrap up and place in the fridge for a few minutes while you make the filling.
2 Wipe out the food processor, and then add the pecans, maple syrup, cinnamon, nutmeg and salt. Pulse for 30 seconds-1 minute until the mixture comes together and is almost paste like, but not long enough to turn into pecan butter!
3 Now preheat your oven to 350 degrees.
4 Take your crust out of the fridge and place on a floured surface. Cut in half so it is easier to work with and roll each half out one at a time. Roll out to about 1/8th inch thick. Nice and thin. 
5 Cut into rectangles that are about 5in. by 3in., and place each rectangle onto a baking sheet lined with parchment paper. Place about 1 Tablespoon of filling into the center of half of the rectangles. Then top with another rectangle and seal the edges shut with the tongs of a fork. 
6 Bake the poptarts for 15-17 minutes. Until the crust is baked through. 
7 Let cool a few minutes, then make the icing by whisking the icing ingredients together in a small mixing bowl. Now pour the icing over each poptart. Serve immediately, or store in air tight container and rewarm in the oven if you like!