Recipe
Tasty, healthy recipes for everyday.
Mini Maple Pecan Pies
Time: 30 minutes | Serves: 12 mini pies or 1 large pie
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Ingredients
Maple Caramel filling
- 1/4 cup Mayver’s Almond Spread
- 1/4 cup Mayver’s Tahini
- 200g Medjool Dates, (soak and peel off the skins if you want it super smooth)
- 1/4 cup Maple Syrup
- 1/4 cup melted Coconut Oil
- 1/2 Tbsp Mesquite Powder, optional
- Extra Pecans for topping, optional
Crust
- 1/2 cup Pecans
- 1/4 cup Almonds
- 1/2 tsp Vanilla Bean Powder
- pinch of Himalayan Pink Salt
- 175g pitted Medjool Dates
- 1/2 Tbsp Maple Syrup
Method
- Pulse the nuts, vanilla bean and salt together in a food processor until the nuts from a coarse meal. Add the medjool dates and maple syrup and continue to process until it forms a dough.
- Divide the dough between moulds and press it down and up the sides firmly to form the crust.*If you’re making a regular sized pie and not mini pies, you will only have enough for a base. Double the recipe if you would like the crust to go up the sides too.
- Blend all ingredients together in a high-powered blender until smooth.
- You can either spoon the filling into the crusts or, for a cute piped effect like in the photo you can fill a piping bag with the maple caramel and pipe it into the crusts.
- Place them in the refrigerator to set for about an hour or so to make removing them from the moulds a bit easier. Top with Pecans if desired and store in the fridge until ready to enjoy.
This yummy raw vegan recipe was provided by the amazing @mindful_moose