Mini Vegan Pecan Pies

No Bake Mini Vegan Pecan Pies


One of the most popular vegan cakes amongst the team at .
These mini no-bake pecan pies are so easy to make, taste delicious and are a great healthy alternative to the traditional recipe. This version is free from refined sugar, dairy, eggs and gluten. They are the perfect mini treat that everyone can enjoy.

Ingredients


    For the base:
  • 60g jumbo pecan halves
  • 25g muesli mix
  • 75g dates
  • 2 tbsp maple syrup
  • 1 tbsp cacao powder
  • 2 tbsp coconut oil
  • Pinch of Himalayan Pink Salt
  • For the topping:
  • 30g dates
  • 35g premium mixed fruit
  • 1 tsp vanilla essence
  • 1tbsp chia seeds (to make the chia egg)
  • 40ml water
  • 1 tbsp maple syrup

Instructions


  1. To prepare the base, place the pecans, dates, muesli base, coconut oil, cocao powder, salt and 1tbsp of maple syrup in a food processor until finely chopped.
  2. Line 9 muffin trays with non-stick baking paper.
  3. Divide the base mixture evenly and use the back of a spoon to firmly press into the moulds.
  4. For the topping, make a chia egg with the chia seeds and the water in a small bowl and set aside for 10 minutes. Add the mixture to the food processor and place the premium mixed fruit and dates, 2 tbsp of maple syrup and vanilla essence. Pulse until the mixture has a creamy texture.
  5. Spoon the creamy filling into each muffin mould on top of the base. Use the spoon to level and even the top.
  6. Top with chopped pecans and refrigerate for 30 minutes or until set.


Prep time:
Cook time:
Total time:
Makes approx.: 9 cakes