Perfect Mini Pecan Pies
[Vegan]

To Make the Crust:

1. In a large bowl, mix 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.