These mini Pecan Pies are easy to make and can be made ahead of time. Pecan pie is my family’s favorite nut. I desired to make them mini this way everyone can enjoy a small bite. Grab a fork, and dig into these mini pecan pie tarts. It is hard to resist pecan pie especially when it comes in a cute little package.
What you need to make this recipe
- Almond flour: I like to use Anthony’s Blanched flour in the crust. It adds a slightly nutty flavor and yields a crumbly cookie texture.
- Coconut oil: Coconut oil can replace butter in baking at a 1:1 ratio
- Sweetener: Maple syrup is the main sweetener in the crust and the filling.
- Spices and flavoring: Vanilla extract, salt, cinnamon, and pumpkin spice, give the pies extraordinary flavor.
- Dates: Make sure to use pure canned pumpkin and not pumpkin pie filling.
- Nuts Butter: almond butter helps hold together your baked goods, so you don’t have to worry about a change in density when you use it in place of butter.
Mini Pecan Pies
Ingredients
¾ cup almond flour
1/2 teaspoon ground cinnamon
½ teaspoon pumpkin spice
1/8 teaspoon sea salt
1/8 teaspoon baking soda
1 ½ tablespoons maple syrup
1 ½ tablespoons coconut oil
1 Teaspoon vanilla extract
Caramel ingredients:
1 cup Medjool dates pitted and soaked in boiling water for 10 to 20 minutes, then drained
2 teaspoons coconut oil
3 tablespoons unsalted nut butter
½ teaspoon pumpkin spice
1/8 teaspoon sea salt
1 Teaspoon vanilla extract
Special ingredients
1 ½ cups raw pecans
¼ teaspoon coarse salt
Vegan vanilla ice cream
Directions
- Preheat the oven to 160 C.
- In a food processor, add all the base ingredients until they form a compact ball. Remove and place in the refrigerator for at least 10 minutes.
- Then divide the dough into 6 balls and press the base into a muffin mold (I recommend silicone) or if you don’t have a silicone mold, I recommend that you grease it or put a muffin paper on it.
- Use your thumbs to create an indentation in the middle of each muffin cup, so it resembles the shape of a traditional tart.
- Place the muffin pan in the freezer for 10 minutes and then bake for 12 to 15 minutes.
- Remove and let cool completely (at least 15 minutes) before adding the caramel pecan topping.
- While you wait for the crust to cool, spread the pecans in a thin layer on a baking sheet and place them in the oven. Let toast until fragrant and golden brown, usually 10 to 15 minutes. Remove it from the oven.
- For the caramel: Place all ingredients in a high-powered blender or food processor. Start on the lowest setting and blend until all the ingredients are combined, then increase the speed, scraping down the sides, until the caramel is creamy. .
- Mix the toasted pecans and caramel sauce, then press into the muffin cups, pushing the caramel and pecan mixture down to fill the space.
- Sprinkle with coarse sea salt, then sit for 10 minutes in the freezer before serving with vegan vanilla ice cream.
Tips:
You can make these muffins 4 or 5 days in advance, so they are perfect to bring forward on your Christmas and New Year dates.
Measure correctly! It’s always best to weigh ingredients to ensure accuracy.
Enjoy it!
You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review. Make sure you follow me on IG @gmarquezfitness!