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Perfect Mini Pecan Pies [Vegan]

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Are you the kind of person who has to try every single type of pie at the Thanksgiving table? Consider adding these mini pecan pies to your selection: they're perfect for tasting because, well, they're mini! Instead of the traditional corn syrup and brown sugar that goes into the sugary-sweet filling, a mixture of coconut oil and pecan butter is used instead, for a healthier alternative that tastes every bit as decadent as the original.

Perfect Mini Pecan Pies [Vegan]

This Recipe is :

Ingredients

Crust:

  • 2 1/2 cups all purpose gluten free flour
  • 1/4 cup coconut sugar or maple sugar
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut oil in its solid state
  • About 6-7 tablespoons cold water

Filling:

  • 2 cups soft pitted Medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)
  • 1/2 cup pecan butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup filtered water
  • 2 tablespoons coconut butter or oil
  • 1 1/2 cups toasted pecans, plus more for pie tops

Preparation

To Make the Crust:

  1. In a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or two knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
  2. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Cut into 16 circles.
  3. Oil a muffin pan well with coconut oil and fit the circles into the holes. Shape the edges that stick out if desired (I fluted mine).
  4. Preheat oven to 375°F.

To Make the Filling:

  1. Combine all ingredients in a high-speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans.
  2. Spoon the filling into the crusts in the pie tin, and top with more pecans to make the tops look pretty.
  3. Place in the oven. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.


 

 



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