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Vegan & Gluten-Free Mini Pecan Pies

Author Samah Dada

Ingredients

Filling

  • 2 tbsp ground flaxseed
  • 2 tbsp almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tbsp creamy pecan butter (can sub almond)
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/3 cup pecans to be crushed with your fingers before adding to filling. See instructions!

Crust

  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 2 flax eggs (2 TBSP ground flaxseed mixed with 5 TBSP warm water left to sit aside to thicken up into gel-like consistency)
  • 1/4 cup creamy almond butter
  • 2 tbsp coconut oil, melted and cooled
  • 1/4 cup coconut sugar
  • 2 tbsp almond milk

Instructions

Pecan Pie Filling

  1. In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer.

  2. Add in ground flaxseed and almond flour to thicken mixture. Keep stirring.

  3. Turn temperature to medium-low and continue to stir for about 10 minutes until everything is well incorporated and mixture has thickened.

  4. Finally, crush pecans roughly between your fingers and add to the mixture. Stir for a few more minutes.

  5. While you are stirring the filling, you can make the crust.

Crust

  1. Preheat oven to 350 degrees and lightly grease a mini muffin tin with coconut oil.

  2. Prepare two flax eggs by combining 2 TBSP of ground flaxseed with 5 TBSP water. Set aside.

  3. In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar.

  4. Add flax egg to wet mixture and stir to combine.

  5. In a separate bowl, combine coconut flour, almond flour, and salt.

  6. Combine wet and dry ingredients by adding flour mixture to almond butter mixture.

  7. Add 2 TBSP of almond milk to dough to help mix everything together. Dough should be slightly sticky.

  8. Press two inch size amounts of dough into the muffin tins, and use your knuckle or finger to create a crater in the center of each tin.

Assembling and Baking

  1. Pour tablespoon amounts of pecan mixture into each mini pie crust. Fill to the brim but do not overfill. Top each with one pecan (for aesthetics and more crunch)!

  2. After filling each crust, bake on 350 degrees for about 20 minutes, checking to see that tops have caramelized and sides are golden brown.

  3. Let cool for 15 minutes before removing from muffin tin and serving.