Description
These mini vegan pecan pies are bite-sized, dairy-free, and eggless desserts with a flaky crust and gooey maple-sweetened filling. Perfect for holidays, parties, or cozy weekend treats, they deliver the classic pecan pie flavor with a wholesome, plant-based twist.
Ingredients
Scale
Crust:
- 1 cup almond flour (or oat flour for gluten-free)
- 3 tbsp vegan butter or coconut oil, melted
- 1 tbsp maple syrup
- Pinch of salt
Filling:
- 1 cup toasted pecans
- 1/3 cup coconut sugar or brown sugar substitute
- 1/3 cup maple syrup
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 1 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix crust ingredients until crumbly; press into mini muffin tins. Pre-bake 10 minutes.
- Combine filling ingredients, stir in toasted pecans.
- Spoon filling into pre-baked crusts (about 3/4 full).
- Bake 20–25 minutes until golden and slightly set.
- Cool completely before removing from tins. Serve warm or at room temperature.
Notes
- Substitute flax egg with chia egg if preferred.
- Can make gluten-free using certified gluten-free flour blends.
- Freezes well — wrap individually for up to 2 months.
- Add bourbon or chocolate chips for flavor variations.
Nutrition
- Serving Size: 1 mini pie