Add the dates to a blender along with the coconut oil, vanilla extract and salt, and blend until very smooth. Add a splash of nondairy milk if needed to blend.
Add half of the toasted pecans to the blender and combine until the pecans are crumbly.
Add the rest of the toasted pecans and pulse just a few times to break them into smaller pieces. Set the filling aside.
For making the vegan pop tart dough:
Combine the flours and salt in a medium bowl.
In a small, separate bowl, whisk together the maple syrup, vanilla, coconut oil, and milk until smooth.
Add the wet ingredients into the bowl with the flour, and stir until fully combined.
Prepare two gallon-sized Ziploc bags. Divide the dough in half and place each dough half inside a bag. Using a rolling pin or other weighty cylindrical object (I used my stainless steel water bottle), roll out the dough until it is completely flat in a rectangle shape inside the bag. Place in the refrigerator for an hour.
Preheat the oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper or a silicone liner, and take the dough out of the refrigerator. It should be a firm sheet of dough after chilling. If making the 'pi' adornments, also get a small bowl of water ready.
Use kitchen scissors to cut the Ziploc bags off of the dough, and use a knife to score the dough into rectangles of whatever size you like. Reserve two of the rectangles and cut them into tiny strips to make the 'pi' shapes, if desired.
On half of the rectangles, spread a thick layer of pecan pie filling, while leaving ample room around the edges.
For each pastry, lift one of the other rectangles of dough and lay it on top of one of the rectangles with filling on it. Use a fork to press around the sides and attach the top to the bottom, and place on the baking sheet.
For making a 'pi' shape, cut three little strips of dough and lightly brush them with water to stick them onto a filled pop tart.
Bake the pop tarts for about 16 minutes, or until the edges are lightly browned and the middle is fully cooked. Once they are cool enough to handle, transfer them to a cooling rack.
For making the glaze and glazing the pop tarts:
In a dry blender, or a coffee grinder, blend the sugar and cornstarch together until the sugar is completely powdered. Transfer to a small bowl, and stir in the specified liquid, adding nondairy milk as needed to get a still-thick but very spreadable mixture.
Repeat with the other glaze recipe if making both.
Brush or dip the glaze onto the cooled pop tarts as desired, and let set for 10 minutes before eating.
To organize my time, I made the filling while the dough was chilling, and made the glaze while the cooked pop tarts were cooling.Nutrition information excludes the glaze and uses 2/3 of the pecan pie filling.