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Dada Eats Best Vegan Mini Pecan Pies (Gluten Free)

Author Dada Eats

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
  • In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer.
  • Add in ground flaxseed and almond flour to thicken mixture. Keep stirring.
  • Turn temperature to medium-low and continue to stir for about 10 minutes until everything is well incorporated and mixture has thickened.
  • Finally, crush pecans roughly between your fingers and add to the mixture. Stir for a few more minutes.
  • While you are stirring the filling, you can make the crust.
Crust
  • Preheat oven to 350 degrees and lightly grease a mini muffin tin with coconut oil.
  • Prepare two flax eggs by combining 2 TBSP of ground flaxseed with 5 TBSP water. Set aside.
  • In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar.
  • Add flax egg to wet mixture and stir to combine.
  • In a separate bowl, combine coconut flour, almond flour, and salt.
  • Combine wet and dry ingredients by adding flour mixture to almond butter mixture.
  • Add 2 TBSP of almond milk to dough to help mix everything together. Dough should be slightly sticky.
  • 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
  • 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)!
  • After filling each crust, bake on 350 degrees for about 20 minutes, checking to see that tops have caramelized and sides are golden brown.
  • Let cool for 15 minutes before removing from muffin tin and serving.
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