Mini Pecan Pies

• These mini pecan pies are easy to make and extra delicious!
• We used maple syrup and coconut sugar so they are cane sugar-free.
• This recipe makes 12 mini pies.
• Taste delicious served with some dairy-free whipped cream.
• Vegan.

Organic Pecan Nuts 1kg (Sussex Wholefoods)

200g Pecan Nuts

Organic Plain White Flour 1kg (Doves Farm)

230g Plain White Flour

Organic Coconut Sugar 1kg (Sussex Wholefoods)

3.5tbsp Coconut Sugar

Organic Sunflower Vegetable Spread 250g (Biona)

250g Vegan Butter

Organic Almond Drink, Sugar Free 1 Litre (EcoMil)

70ml dairy-free milk

Organic Maple Syrup 330g (Meridian)

150ml Maple Syrup

Vanilla Pods, x2 Pods (Sussex Wholefoods)

Vanilla - to taste

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp Salt

Corn Flour (Starch) 500g (Sussex Wholefoods)

1.5tbsp Corn Starch

Other Ingredients

• water

Method

1. Place 230g white flour, 1tsp coconut sugar, 1/4tsp salt and  150 vegan butter (cubed) in a big mixing bowl and work with your hands until roughly combined. Add 3tbsp ice water and 70ml dairy-free milk and work with your hands until combined.
2. Fit into the wells of your mini muffin tins and place in the refrigerator to chill.
3. Preheat the oven to 180C.
4. In the meantime, chop 200g of pecans and set aside.
5. In a small saucepan over medium heat, melt 100g vegan butter. Add in 125ml water, 150ml maple syrup, 3tbsp coconut sugar, 1/4tsp salt and bring to boil.
6. Mix 1.5tbsp corn starch with a little water until you get a creamy paste. Add it to your saucepan and quickly whisk and cook until the maple & butter mix is thick and bubbly. Remove from heat and stir in the vanilla and chopped pecans. Leave to cool.
7. Spoon the pecan mix into the chilled pie shells. Bake for 25 minutes, until the crust is golden brown.
8. Tastes delicious served with dairy-free cream.