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MINI PECAN PIE | no bake, vegan recipe

Mini Pecan Pie is a no-bake, vegan recipe that is perfect for the holidays! Made with walnuts, dates, and maple syrup these mini pecan pies are easy to make, use natural sweeteners, and are seriously delicious! I recommend serving them straight from the freezer for the best texture but the fridge works as well! PRINT RECIPE HERE: https://cleananddelicious.com/mini-pe... SUBSCRIBE: http://tinyurl.com/jaxbcd6 TIMESTAMPS 0:00 Intro 0:34 Prepare the Pan 1:49 Prepare the Crust 3:21 Prepare the Filing 6:28 Put It Together 8:08 Let It Set Up 8:22 Enjoy 9:38 Bloopers FAVORITE FOODS + KITCHEN TOOLS: Mini Muffin Pan: https://amzn.to/3C3qZRi Mini-Food Processor: https://amzn.to/3qEhypc Parchment Paper: https://amzn.to/3FpPqdZ My Go-To Kitchen Knife: https://amzn.to/3CQmpHp Coconut Oil: https://amzn.to/30iJ0hq Storage Container Container: https://amzn.to/3naBSwE WEBSITE: https://cleananddelicious.com/ INSTAGRAM:   / clean_and_delicious   FACEBOOK: https://bit.ly/2XvSjVh PINTEREST:   / danispies   TWITTER:   / danispies   NO BAKE PECAN PIE | no-bake, vegan recipe 1 1/2 cups raw walnuts 3 dates (60 grams) pitted 1 tablespoon maple syrup 1/8 teaspoon sea salt Filling 3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping) 15 dates (320 grams) pitted 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon sea salt 2-4 tablespoons warm water *coconut oil for greasing the muffin pan INSTRUCTIONS Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy. CRUST Add raw walnuts, dates, maple syrup, and salt to a food processor and process until crumbly and sticky. Add one hearty teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust. FILLING Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon, and sea salt to the food processor and process. Add 2-4 tablespoons of warm water and process until smooth and jammy. Stir in the remaining 1/4 cup of chopped pecans. Spoon mixture into a large ziplock bag, remove excess air, and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half. Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy! NUTRITION Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg Disclaimer: product links may include affiliate links. #minipecanpie #veganpecanpie #nobakepecanpie