We love a healthy twist on anything sweet and this Christmas favorite is no different! These holiday mini pecan pies are not only ADORABLE they are HEALTHY too. They're vegan, gluten and refined sugar free. And... they’re surprisingly easy to make!
1 Tablespoon ground flax seeds
1 Tablespoon of almond flour
1/4 Cup coconut sugar
1/4 Cup of maple syrup
1 Tablespoon almond butter
1 Teaspoon of vanilla
1/3 Cup chopped pecans
2 Tablespoons coconut milk
1 Cup of almond flour
2 Flax eggs (2 Tablespoons of ground flax seeds mixed with 4 Tablespoons of water)
1/4 Cup almond butter
1 Teaspoon of coconut oil (can be taken out)
1/4 Cup of coconut sugar
For best results, use a silicon mold of 24 mini cupcakes.
We recommend first making the crust and putting it in the molds. Once that is ready you can start making the filling.
To prepare the crust:
Preheat the oven to 350 F. If you're using a silicon mold you won't have to grease it, other wise grease your mold.
Prepare the flax egg by mixing the ground flax seeds and water and letting it sit for 10 minutes
In another bowl mix together the coconut sugar, coconut oil, and almond butter
Add the flax egg mixture to the bowl and mix everything together
Add the almond flour and mix well
The mixture is sometimes sticky. You can put some water on your fingers to help you be able to work with the mixture better. Keep dividing the mixture in half until you have 22 to 24 even sized balls
Place them in the molds and press them into the mold with your fingers
For the filling:
In a small saucepan over medium heat place the maple syrup, the coconut sugar, almond butter, and vanilla. Mix well.
Add the ground flax seed and almond flour to thicken the mix
Continue to mix well. Once it has thickened up add the chopped pecans and mix well again
Distribute the filling evenly on top of each crust
Bake for 18-20 minutes until golden brown. Enjoy!