These mini pecan pies are a must-try! With crunchy toasted pecans, a light coconut filling, and an almond-oat crust, they have all the nostalgic flavors you love but healthier. Made dairy-free, gluten-free, and vegan with Let’s Do Organic Heavy Coconut Cream.
Grab the recipe below by @upbeetandkaleingit ✨
Ingredients:
crust:
1 cup almond flour
1 cup oat flour
1/4 cup flax meal
1/3 cup melted vegan butter (or coconut oil for a firmer crust)
1/4 cup maple syrup
pinch of salt (optional)
filling:
1/2 cup maple syrup
1/4 cup coconut sugar
3/4 cup Let’s Do Organic Heavy Coconut Cream
1 teaspoon vanilla extract
1/2 tsp cinnamon
2 tablespoons cornstarch (mixed with a few tablespoons of coconut cream for a slurry)
1 1/2 to 2 cups pecan halves
optional toppings: whipped cream, ice cream, caramel
Directions:
Preheat the oven to 350°F (175°C).
Mix almond flour, oat flour, flax meal, melted vegan butter (or coconut oil), maple syrup, and a pinch of salt in a bowl. Press the mixture into parchment-lined muffin cups, forming mini crusts. Bake for 10 minutes, or until golden, then cool.
Whisk cornstarch with a few tablespoons of coconut cream in a small bowl until smooth.
Heat the remaining coconut cream, maple syrup, coconut sugar, cinnamon, and vanilla in a saucepan. Add the cornstarch slurry, whisking constantly for 3-4 minutes until thickened.
Remove from heat and fold in pecan halves until coated.
Divide the pecan filling among the crusts. Bake for 16-17 minutes, until set and golden.
Let the mini pies cool completely before serving.
