No-Bake Mini Pecan Pie Bites
Ingredients
The crust
-
1½
cups
raw walnuts
-
3
pieces
pitted dates
-
1
tablespoon
maple syrup
-
⅛
teaspoon
sea salt
The filling
-
¾
cup
dry toasted pecans, finely chopped
-
15
pieces
pitted dates
-
1
teaspoon
vanilla
-
1
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
2-4
tablespoons
warm water
-
24
pieces
pecan halves (for topping)
-
as needed
none
coconut oil (for greasing)
Instructions
- Prepare a mini muffin pan by greasing it with coconut oil and lining with parchment strips.
- Soak 15 dates in warm water for 25 minutes.
- In a food processor, combine walnuts, dates, maple syrup, and salt to create a crumbly mixture.
- Spoon one teaspoon of the crust mixture into each muffin cup and press down to form a crust.
- In the food processor, blend ½ cup of pecans, 15 dates, vanilla, cinnamon, and sea salt until combined.
- Add warm water gradually and process until the mixture is smooth and jammy. Stir in the remaining chopped pecans.
- Transfer the filling to a ziplock bag, snip a corner, and pipe the filling into each muffin cup.
- Top each mini pie with a pecan half.
- Chill the muffin pan in the fridge for at least 4 hours to set.
- Serve with a dollop of dairy-free whipped topping if desired.
Nutrition Facts (estimated)
Servings
24 mini pies
Calories
122
Total fat
7g
Total carbohydrates
16g
Total protein
2g
Sodium
61mg
Cholesterol
0mg
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