Traditionally prepared pecan pie can have nearly 550 calories per slice and who needs an entire slice right!? Today I want to give you a way to have your pecan pie and eat it too!
Mini Pecan Pie Crust
- 2 cups oats (or you can substitute ground almonds)
- 1 cup pecans
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- Pinch of sea salt
Mini Pecan Pie Caramel Filling
- 1 cup pitted Medjool dates
- 6 tbsp almond milk
- ½ tsp vanilla extract
- Pinch of sea salt
- Pecans to top
Instructions:
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the oats, pecans, coconut oil, maple syrup, and salt together until combined.
- Scoop a spoon of the mixture into a mini tart pan (2-3 inches diameter) or muffin tin with paper or parchment liner cups and press down firmly with your hands.
- Bake in the oven for 7-9 minutes, or until golden brown. Remove and let cool.
For caramel filling:
- In a food processor or high-speed blender, mix together the dates, almond milk, vanilla and salt until creamy and smooth, scraping down the sides of the food processor as needed.
- Use a knife to spread some of the caramel filling onto each pie and top each pie with a pecan.
Serving size: 1/16th recipe. 250 calories, 12 grams sugar, 4 grams protein.
Recipe by Jessica Hoffman
