Mini Pecan Pies
Ingredients
Crust
-
2
cups
almond flour
-
1
tsp
baking soda
-
½
tsp
cinnamon
-
½
tsp
salt
-
1
large
egg
-
2
tbsp
maple syrup
-
2
tbsp
coconut oil
Pecan Filling
-
⅓
cup
melted coconut oil
-
¼
cup
maple syrup
-
⅔
cup
coconut sugar
-
1
tsp
vanilla
-
1
tbsp
almond milk
-
1¾
cups
chopped pecans
Instructions
- Preheat the oven to 350°F and grease a standard 12 cup muffin tin.
- In a large bowl, combine almond flour, baking soda, cinnamon, and salt.
- In a small bowl, whisk together the egg, maple syrup, and coconut oil.
- Add the wet ingredients to the dry and stir until fully combined.
- Roll the mixture into 12 even balls and press them into the muffin tin cups to form crusts.
- Bake the crusts for 14 minutes or until golden brown.
- While the crusts bake, prepare the filling by heating coconut oil, maple syrup, and coconut sugar in a saucepan until bubbling.
- Reduce heat and boil for 2 minutes while stirring, then add vanilla, almond milk, and pecans, stirring until coated.
- Divide the pecan mixture evenly into the baked crusts and return to the oven for 15 minutes.
- Let cool for at least 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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