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.
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!
Now preheat your oven to 350 degrees.
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.
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.
Bake the poptarts for 15-17 minutes. Until the crust is baked through.
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!